Lemon-Tarragon Chicken Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For convenience, you can use a purchased roast chicken or substitute smoked turkey. Ingredients:
1 1/4 pounds skinless boneless chicken breast halves (about 3) |
3/4 cup finely chopped celery |
1/2 cup plus 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 thinly sliced romaine lettuce |
Directions:
1. 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.
2. 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.)
3. 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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