Lemon-Tarragon Chicken Salad Sandwiches

Lemon-Tarragon Chicken Salad Sandwiches
Recipe Type: Main Dish
Serves: 4
  • 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
  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, 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. (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.