Saturday, April 05, 2008
Tarragon Chicken Salad
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Tarragon Chicken Salad Sandwiches
- 1 1/4 pounds boneless, skinless chicken breast halves (about 3)
- 1 cup finely chopped celery
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup slivered almonds, lightly toasted
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon 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
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.
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