Boring chicken salad gets a vibrant update thanks to red grapes, lemon, and fresh tarragon.
Tarragon-Chicken Sandwiches with Red Grapes
4 skinless, boneless chicken breasts, about 625 g
1/2 tsp salt
1/2 cup mayonnaise
3 tbsp chopped fresh tarragon
1 tbsp lemon juice
1 tsp lemon zest
1 celery stalk, finely chopped
1/2 cup red seedless grapes, sliced in half
1/4 cup finely chopped red onion
2 baguettes
Romaine lettuce leaves, washed and patted dry
SLICE each breast in half lengthwise. Arrange in one layer in a large saucepan. Add enough water to just cover chicken. Add salt. Bring to a boil over medium-high, about 6 min. Flip chicken and reduce heat to medium. Simmer vigorously until cooked through, about 6 more min. Remove chicken to a plate to cool.
STIR mayo with tarragon, lemon juice and zest in large bowl until blended. Using 2 forks, shred chicken into strips, then stir into mayo mixture along with celery, grapes and onion. Cover and refrigerate up to 2 hours before serving.
CUT baguettes in half lengthwise. Lay overlapping lettuce leaves on bottom halves. Scoop about 2 cups chicken mixture over each. Top with other half of baguette. Cut each into 3 sandwiches. Wrap and refrigerate until ready to serve.
Serves 6 | Per serving
529 calories, 32 g protein, 57 g carbs, 19 g fat, 4 g fibre, 955 mg sodium. Excellent source of folate.
Courtesy Claire Tansey
Chatelaine.com