Lemon-Tarragon Chicken Salad Sandwiches

“This sandwich is so good. The tarragon and lemon zest really send it over the top. You can also use a cooked deli chicken instead to make this even faster. From Bon Appetit, August 2001.”
READY IN:
27mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring large saucepan of salted water to boil.
  2. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes.
  3. Transfer chicken to plate; cool.
  4. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend.
  5. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture.
  6. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.).
  7. Arrange 6 bread slices on work surface.
  8. Spread with 3 tablespoons mayonnaise.
  9. Divide salad among bread slices.
  10. Top each with lettuce and second bread slice.
  11. Cut sandwiches in half and serve.

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