Tarragon Chicken Salad Sandwiches
- 1 1/4 pound boneless, skinless chicken breast halves (about 3)
- 1 cup finely chopped celery
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup slivered almonds, lightly toasted
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1/2 teaspoon ground black pepper
- 12 slices seeded rye or whole wheat bread
- 6 romaine lettuce leaves
- 2 tomatoes, sliced
Fill a medium pot with water and bring to a boil over high heat.
Add chicken, cover and return to a boil.
Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
Arrange 6 slices of bread on a work surface.
Divide the chicken salad equally among the bread slices.
Top each with a lettuce leaf, slice of tomato and second slice of bread.
Cut sandwiches in half and serve.
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- 1 1/4 pound boneless, skinless chicken breast halves (about 3)
- 1 cup finely chopped celery
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup slivered almonds, lightly toasted
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1/2 teaspoon ground black pepper
- 12 slices seeded rye or whole wheat bread
- 6 romaine lettuce leaves
- 2 tomatoes, sliced