Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 6

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.

Jackie Newgent
Recipe by Cooking Light August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
14 mins
total:
14 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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.

Nutrition Facts

382 calories; fat 9g; saturated fat 1.4g; mono fat 3.9g; poly fat 2.4g; protein 30.2g; carbohydrates 42.9g; fiber 5.1g; cholesterol 60mg; iron 3.2mg; sodium 745mg; calcium 89mg.
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