Elis Tarragon Chicken Salad Sandwiches Recipes

Steps:

• In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

Steps:

• Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.
• Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.
• Cut bread lengthwise into 1/2-inch slices.
• Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters. Serve.

Steps:

• Place chicken in a medium bowl and add lemon juice. Toss to combine. Add mayonnaise, tarragon, salt and pepper. Stir to combine. Serve as desired.

Steps:

• Bring large saucepan of salted water to boil.
• Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes.
• Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend.
• Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture.
• Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.).
• Arrange 6 bread slices on work surface.
• Spread with 3 tablespoons mayonnaise.
• Divide salad among bread slices.
• Top each with lettuce and second bread slice.
• Cut sandwiches in half and serve.