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
- 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.)
- 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.)
- 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.