Herbed Chicken Salad Sandwiches

Herbed Chicken Salad Sandwiches Recipe
Oxmoor House
Tarragon and rye bread make a classic chicken salad sandwich extra special. You can make the chicken salad ahead. If you're packing it to go, keep the salad cold, and make your sandwich right before you're ready to eat to keep the bread from getting soggy.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Hands-on: 14 Minutes
Total: 14 Minutes

Nutritional Information

Calories 382
Fat 9 g
Satfat 1.4 g
Monofat 3.9 g
Polyfat 2.4 g
Protein 30.2 g
Carbohydrate 42.9 g
Fiber 5.1 g
Cholesterol 60 mg
Iron 3.2 mg
Sodium 745 mg
Calcium 89 mg

Ingredients

1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise
3 tablespoons 2% plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
2 cups chopped skinless, boneless rotisserie chicken breast
1/4 cup minced sweet onion
8 (1 1/2-ounce) slices rye sandwich bread
4 red leaf lettuce leaves
1 cup microgreens or arugula

Preparation

1. Combine the first 5 ingredients in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, 1/4 cup microgreens, and 1 bread slice.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jackie Newgent,

August 2011
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