Lemon-Tarragon Chicken Salad Sandwiches

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Lemon-Tarragon Chicken Salad Sandwiches
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 1¼ pounds skinless boneless chicken breast halves (about 3)
  • ¾ cup finely chopped celery
  • ½ cup plus 3 tablespoons mayonnaise
  • ¼ 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
Instructions
  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. (JEN’S NOTE: You can cook chicken however you want. I put split breasts in the crock pot and left it on high for three hours.)
  2. Mix celery, ½ cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into ½-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. Can be made 4 hours ahead. Cover; chill. (JEN’S NOTE: This chicken salad is better the next day as the flavors have had time to get to know each other.)
  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.