Tarragon Chicken Salad
Source of Recipe
Whole Foods
Recipe Introduction
Crunchy celery, almonds and onions combine with bits of chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about four cups of meat.
Serves 6
List of Ingredients
11/4 lb boneless, skinless chicken breast halves (about 3)
1 cup finely chopped celery
1/2 cup mayonnaise
1 TB Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 TB chopped fresh tarragon
1 TB freshly squeezed lemon juice
1/2 tsp freshly ground black pepper
12 slices of seeded rye or whole wheat bread
2 ripe tomatoes, sliced
6 romaine lettuce leaves, rinsed and patted dry
Recipe
Fill a stockpot with water and bring to a boil over high heat. Add chicken to the boiling water, cover and return to a boil. Boil the chicken for 2 to 3 minutes. Turn off the heat, and let the chicken steep, covered, until the chicken is no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool for approximately 20 minutes. The chicken can be prepared a day ahead of the rest of the salad if desired.
In a medium bowl combine the celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper, stir to blend. Cut the chicken into 1/2-inch cubes. Fold the chicken into the mayonnaise mixture. Arrange 6 slices of bread on a work surface. Divide the mixture equally among the bread slices. Top each with lettuce, a slice of tomato and second slice of bread. Cut sandwiches in half and serve.
Nutrition Info
Per serving (274g-wt.): 540 calories (220 from fat), 24g total fat, 3.5g saturated fat, 7g dietary fiber, 32g protein, 52g carbohydrate, 60mg cholesterol, 560mg sodium
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