Tarragon chicken salad sandwiches
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole boneless skinless chicken breast; poached | |
| 1 | Loaf whole-grain bread; ends removed | |
| 2 | tablespoons | Freshly-squeezed lemon juice |
| ¾ | cup | Mayonnaise |
| 1 | Sprig fresh tarragon; chopped | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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.