Oxmoor House Photo by: Oxmoor House

Herbed Chicken Salad Sandwiches

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.

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 1 sandwich)
  • Hands-on: 14 Minutes
  • Total: 14 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 30.2g
  • Carbohydrate: 42.9g
  • Fiber: 5.1g
  • Cholesterol: 60mg
  • Iron: 3.2mg
  • Sodium: 745mg
  • Calcium: 89mg

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Herbed Chicken Salad Sandwiches Recipe