CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
TARRAGON CHICKEN SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 3 cups chicken salad
Number Of Ingredients 8
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).
LEMON-TARRAGON CHICKEN SALAD SANDWICHES
Categories Salad Sandwich Chicken Kid-Friendly Back to School Lemon Summer Tarragon Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
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.
LEMON-TARRAGON CHICKEN SALAD SANDWICHES
This sandwich is so good. The tarragon and lemon zest really send it over the top. You can also use a cooked deli chicken instead to make this even faster. From Bon Appetit, August 2001.
Provided by lazyme
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.2, Fat 11.7, SaturatedFat 1.9, Cholesterol 67.5, Sodium 313.9, Carbohydrate 9.2, Fiber 0.8, Sugar 2.6, Protein 21.1
LEMON TARRAGON CHICKEN SALAD
This is my favorite chicken salad. It is quick to prepare and although it contains mayonnaise it has a light, refreshing flavor. I am always asked for the recipe when I serve it. Enjoy!
Provided by MamaJ
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pan of water to boil.
- Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
- Cool.
- Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
- Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
- Season with salt and pepper.
Nutrition Facts : Calories 283.1, Fat 11.7, SaturatedFat 1.9, Cholesterol 89.9, Sodium 317.4, Carbohydrate 9.9, Fiber 0.6, Sugar 2.9, Protein 33.5
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