Tarragon-chicken sandwiches with red grapes
11
PREP TIME
12 min
Makes
6 Servings
* PLUS Cooking time: 13 minutes, Refrigeration Time: 120 minutes
Michael Alberstat
Ingredients
- 4 skinless, boneless chicken breasts , about 625 g
- 1/2 tsp salt
- 1/2 cup mayonnaise
- 3 tbsp chopped fresh tarragon
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 celery stalk , finely chopped
- 1/2 cup red seedless grapes , sliced in half
- 1/4 cup finely chopped red onion
- 2 baguettes
- romaine lettuce , washed and patted dry
Instructions
- Slice each breast in half lengthwise. Arrange in one layer in a large saucepan. Add enough water to just cover chicken. Add salt. Bring to a boil over medium-high, about 6 min. Flip chicken and reduce heat to medium. Simmer vigorously until cooked through, about 6 more min. Remove chicken to a plate to cool.
- Stir mayo with tarragon, lemon juice and zest in large bowl until blended. Using 2 forks, shred chicken into strips, then stir into mayo mixture along with celery, grapes and onion. Cover and refrigerate up to 2 hours before serving.
- Cut baguettes in half lengthwise. Lay overlapping lettuce leaves on bottom halves. Scoop about 2 cups chicken mixture over each. Top with other half of baguette. Cut each into 3 sandwiches. Wrap and refrigerate until ready to serve.
Nutrition (per serving)
- Calories
- 529,
- Protein
- 32 g,
- Carbohydrates
- 57 g,
- Fat
- 19 g,
- Fibre
- 4 g,
- Sodium
- 955 mg.
FILED UNDER: Dinner lunch Picnic sandwiches world cuisine
