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.
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
How to Make It
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.
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I really enjoyed this sandwich - super easy and quick to make with a rotisserie chicken from the store. I shredded the whole chicken and mixed in all ingredients with two substitutions: 1) green onion (~3 stalks) in lieu of sweet onion and 2) used hearty whole wheat bread in lieu of rye (personal taste). I also added 1 handful of chopped sugar snap peas; Yum! I would absolutely make this again & again with the modifications. Don't omit the micro-greens (I used a sprout mix) as it gives the sandwich some crunch. Very easy as a part of an upscale brown bag lunch during the work week. Enjoy!
This was a good base for a recipe, but I ended up make a few substitutions/adjustments. I used dill instead of tarragon and when I realized I didn't have lemon, I substituted white wine vinegar for the acid. I used olive oil mayonnaise, so my salad ended up as a Greek Chicken salad. I also soaked the onions in water before adding them to remove some of the bite and enhance the sweetness.
Next time, I think I will substitute dill pickle juice/brine for the vinegar to enhance the dill as the flavor was fairly bland. I will keep tinkering with it to improve the flavor.
I'd say excellent recipe although I couldn't find fresh tarragon that day...always a hit and miss at the market. I used a bit of dried thyme and regular mayo with a bit of greek yogurt...so good. I don't like Rye at all so I had some torta bread and it was very good. Another keeper.
Easy to prepare, but just ho-hum. Ate the first half of sandwich, then put a bread and butter pickle in the second half. It livened it up just a little. I do like the fact that it's not swimming in mayo.
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