Herbed Chicken Salad Sandwiches

Tarragon adds flavor depth to this classic chicken salad recipe served on rye bread. Amount per serving Calories: 382 Fat: 9g Saturated fat: 1.4g Monounsaturated fat: 3.9g Polyunsaturated fat: 2.4g Protein: 30.2g Carbohydrate: 42.9g Fiber: 5.1g Cholesterol: 60mg Iron: 3.2mg Sodium: 745mg Calcium: 89mg Jackie Newgent, Cooking Light AUGUST 2011

Photo by Ana C.
Adapted from myrecipes.com
Tarragon and rye bread brings wonderful flavors to this sandwich.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    tablespoon fresh tarragon, finely chopped

  • 3

    tablespoons mayonnaise

  • 3

    tablespoons 2% plain Greek yogurt

  • 1

    tablespoon fresh lemon juice

  • 1/8

    teaspoon kosher salt

  • 2

    cups rotisserie chicken breast, chopped, skinless, boneless

  • 1/4

    cup sweet onion, minced

  • 8

    (1 1/2-ounce) slices rye sandwich bread

  • 4

    red leaf lettuce leaves

  • 1

    cup micro-greens or arugula

Directions

Combine tarragon, mayonnaise, yogurt, lemon juice and salt in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, 1/4 cup micro-greens, and 1 bread slice.

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