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Lemon-Tarragon Chicken Salad Sandwiches

Source of Recipe


Bon Appetit, August 2001






List of Ingredients



• 1-1/4 lbs. skinless, boneless chicken breast halves (about 3) *
  
• 3/4 cup finely chopped celery
  
• 1/2 cup plus 3 Tbsp mayonnaise (divided use)
  
• 1/4 cup finely chopped red onion
  
• 2 Tbsp chopped fresh tarragon
  
• 2 Tbsp fresh lemon juice
  
• 1 tsp grated lemon peel
  
• 12 slices rye bread with seeds
  
• 2 cups thinly sliced romaine leaves
  






Instructions



1. Bring large saucepan of salted water to a boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is 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 (or shred chicken); 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.
   
   Makes 6 servings.
   
   






Final Comments


* For convenience, you can use a purchased roast chicken.