Lemon Tarragon Chicken Salad Sandwiches Recipes

LEMON TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, toss together the chicken, celery, red onion, parsley, tarragon and lemon zest. Set aside.
• In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper. Pour the dressing over the chicken ant stir to combine.
• Divide the chicken salad evenly among the bottom half of the rolls and top with lettuce, if desired. Place the top half of the roll on the sandwich and serve immediately.

CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• 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.
• 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.)
• 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.

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• 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.
• 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.).
• 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.

LEMON TARRAGON CHICKEN SALAD

Steps:

• Bring a large pan of water to boil.
• Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
• Cool.
• Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
• Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
• Season with salt and pepper.