Lemon-Tarragon Chicken Salad Sandwiches

Name: Lemon-Tarragon Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 serving(s)
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

(1)

Recipe by lazyme

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.

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READY IN: 27mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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