Herbed Chicken Salad Sandwiches

Good for a summer meal. A bit tedious to put together for the sake of a sandwich however.

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.

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!

Very easy and quick to prepare. I suggest it for a busy weeknight.

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.

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.

Very delicious and quick to make. The tarragon gives it a unique flavor. I din't use fresh tarragon, but dry (used only a 1/4 tablespoon) and it worked just fine. The rye bread goes perfect with it. Definitely a keeper.

Very easy to prep. Excellent sandwich, light but substantial. Made to recipe subbing cubed turkey breast for chicken & shallot for onion. Served with mini-dills. Great on a hot summer evening.

Loved the sandwich suggestions in August 2011 issue and decided to try one the day after reading since I had all the ingredients on hand (or growing in my garden!). The result was a refreshing, light salad that was perfectly satisfying for a hot summer day! I served with pita bread since that is what I had on hand but would definitely try with rye too!