Lemon-Tarragon Chicken Salad Sandwiches

This sandwich is so good. The tarragon and lemon zest really send it over the top. You can also use a cooked deli chicken instead to make this even faster. From Bon Appetit, August 2001.

• Ready In: 27 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs boneless skinless chicken breast halves, about 3 breasts
• 3⁄4 cup  finely chopped celery
• 1⁄2 cup mayonnaise
• 3  tablespoons mayonnaise
• 1⁄4 cup  finely chopped red onion
• 2  tablespoons  chopped fresh tarragon
• 2  tablespoons fresh lemon juice
• 1  teaspoon  grated lemon peel
• 12  slices  rye bread with  seeds
• 2  cups romaine lettuce, thinly sliced

Directions

1. Bring large saucepan of salted water to boil.
2. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes.
3. Transfer chicken to plate; cool.
4. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend.
5. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture.
6. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.).
7. Arrange 6 bread slices on work surface.
8. Spread with 3 tablespoons mayonnaise.
9. Divide salad among bread slices.
10. Top each with lettuce and second bread slice.
11. Cut sandwiches in half and serve.