Tarragon chicken salad sandwiches

Yield: 2 servings

Measure Ingredient
1 \N Whole boneless skinless chicken breast; poached
1 \N Loaf whole-grain bread; ends removed
2 tablespoons Freshly-squeezed lemon juice
¾ cup Mayonnaise
1 \N Sprig fresh tarragon; chopped
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.

Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.

Cut bread into ½-inch slices, lengthwise.

Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters.

Makes 2 servings.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 722 Calories (kcal); 72g Total Fat; (85% calories from fat); 28g Protein; trace Carbohydrate; 97mg Cholesterol; 546mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Eli Zabar; Owner; Eli's Vinegar Factory, 431 Eas Converted by MM_Buster v2.0n.

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