Tarragon Chicken Salad Sandwiches Recipes

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CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

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



Tarragon Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 3 cups chicken salad

Number Of Ingredients 8

4 cups cooked and shredded chicken (I roasted 2.5 pounds of bone-in breasts)
1/2 cup good-quality mayonnaise (I prefer Duke's or homemade)
1/4 cup sour cream
1 tablespoon finely chopped fresh tarragon (or more to taste)
1/2 cup chopped red grapes
1/4 cup coarsely chopped pecans
Salt and pepper, to taste
Sliced whole wheat bread, for sandwiches

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



Lemon-Tarragon Chicken Salad Sandwiches image

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

1 1/4 lbs boneless skinless chicken breast halves, about 3 breasts
3/4 cup finely chopped celery
1/2 cup mayonnaise
3 tablespoons mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
12 slices rye bread with seeds
2 cups romaine lettuce, thinly sliced

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

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

I clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it's a hearty salad that's bound to become a favorite in your family.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cubed cooked chicken
1 cup seedless red grapes, halved
3/4 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons milk
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/4 teaspoon pepper
Salt to taste
Lettuce or hollowed pineapple halves, optional
1/3 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds.

Nutrition Facts :

ELI'S TARRAGON CHICKEN SALAD SANDWICHES



Eli's Tarragon Chicken Salad Sandwiches image

Eli's Tarragon Chicken Salad Sandwiches will be an instant new favorite after one bite. Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

1 whole chicken breast, poached, boned, and skinned
2 tablespoons freshly squeezed lemon juice
3/4 cup mayonnaise
1 sprig fresh tarragon, chopped
Coarse salt and freshly ground pepper
1 loaf whole-grain bread, unsliced, ends removed

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.

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH



Chicken Salad With Tarragon and Artichokes Sandwich image

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

Steps:

  • Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
  • Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
  • Add chicken salad and top with red bell pepper strips, if desired.
  • Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender -- perfect for cold salads.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1/4 cup olive oil
3 celery stalks, thinly sliced
2 tablespoons fresh tarragon leaves
1 head green-leaf lettuce (12 ounces), leaves separated

Steps:

  • Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.
  • Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

Nutrition Facts : Calories 355 g, Fat 16 g, Fiber 1 g, Protein 47 g

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.

Provided by jessica

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 8

3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

Steps:

  • In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  • Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 3.5 g, Cholesterol 57.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 1.8 g, Sodium 78.7 mg, Sugar 2.1 g

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