Oxmoor House
Hands-on Time
14 Mins
Total Time
14 Mins
Yield
4 servings (serving size: 1 sandwich)

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.

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.

Chef's Notes

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.

Ratings & Reviews

JillyBurke's Review

berkeleyhippel
July 02, 2013
Good for a summer meal. A bit tedious to put together for the sake of a sandwich however.

jmeleeS's Review

acsmith321
February 05, 2013
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!

Nordeaster's Review

Mattadri
January 14, 2013
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.

user's Review

Julzanna79
January 14, 2013
N/A

Julzanna79's Review

BrendaLRGale
February 28, 2012
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.

BrendaLRGale's Review

jmeleeS
December 27, 2011
I love tarragon, so this was yummy. I sub'd light mayo for the canola, canned chicken breast for the rotisserie, and sourdough for the rye. A filling 9 pts!

berkeleyhippel's Review

GreenGal
December 25, 2011
N/A

BBecker7686's Review

GaGa4Food
September 16, 2011
Very easy and quick to prepare. I suggest it for a busy weeknight.

GaGa4Food's Review

user
August 30, 2011
This totally reminded me of a chicken salad from my favorite market. It's so fresh and I luv luv luv the tarragon and sweet onion. Perfect on rye, too. I'm making this again 4 sure.

nmchilecat's Review

JillyBurke
August 07, 2011
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.