Tarragon Chicken Salad Sandwiches with Apple

Nestle this unique chicken salad in a baguette with thin apple slices and shaved Parmesan. Use a vegetable peeler to shave off pieces from a block of Parmigiano-Reggiano cheese.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 18%
  • Fat: 7.3g
  • Saturated fat: 2.2g
  • Protein: 28.5g
  • Carbohydrate: 45.3g
  • Fiber: 1.9g
  • Cholesterol: 61mg
  • Iron: 3mg
  • Sodium: 762mg
  • Calcium: 55mg

Ingredients

  • 1 tablespoon chopped shallots
  • 1 tablespoon plus 1 teaspoon tarragon vinegar
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 2 cups chopped cooked chicken breast
  • 1 (8.5-ounce) loaf French bread baguette, cut diagonally into 4 equal pieces
  • 4 red leaf lettuce leaves
  • 1 medium Granny Smith apple, cored and thinly sliced
  • 12 shaved pieces Parmigiano-Reggiano cheese (about 0.4 ounces)

Preparation

  1. 1. Combine shallots and tarragon vinegar in a small bowl; let stand 10 minutes. Add mayonnaise, mustard, and tarragon; stir well to combine. Reserve 3 tablespoons mayonnaise mixture. Add chicken to remaining mayonnaise mixture; stir well.
  2. 2. Spread about 2 teaspoons reserved mayonnaise mixture on bottom half of each baguette portion. Top each with 1 lettuce leaf. Divide apple slices and shaved cheese evenly among sandwiches. Top each sandwich evenly with 1/2 cup chicken salad and remaining bread half. Chill until ready to serve.
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.

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