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
Instructions
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)
In a medium bowl combine the celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
Cut the chicken into ½-inch cubes, then fold it into the mayonnaise mixture.
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