Tarragon Chicken Salad Sandwiches
Prep time
Cook time
Total time
The cook time can be eliminated if you purchase pre-roasted chicken.
Serves: 6
  • 1¼ pounds boneless, skinless chicken breast halves (about 3) or leftover roasted chicken
  • 1 cup finely chopped celery
  • ½ cup mayonnaise (use vegan mayonnaise for egg-free)
  • 1 tablespoon Dijon mustard
  • ¼ cup finely chopped red onion
  • ¼ cup slivered almonds, lightly toasted (omit for nut-free)
  • 2 tablespoons chopped tarragon
  • 1 tablespoon lemon juice
  • ½ teaspoon ground black pepper
  • 12 slices seeded rye, whole wheat, or gluten-free bread
  • 6 romaine lettuce leaves
  • 2 tomatoes, sliced
  1. If cooking chicken, fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead)
  2. In a medium bowl combine the celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
  3. Cut the chicken into ½-inch cubes, then fold it into the mayonnaise mixture.
  4. Arrange 6 slices of bread on a work surface. Divide the chicken salad equally among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tarragon-chicken-salad-sandwiches