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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

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Rate this recipe 4.5/5 (22 Votes)


  • 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


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

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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