Tarragon-Chicken Sandwiches With Red Grapes
16
- Prep Time12 min
- Total Time12 min
- Makes6 Servings
Add fresh lettuce to a baguette or soft round bun, then spread the chicken, tarragon, and grape mixture. If using baguette, slice into three sandwiches, wrap and refrigerate until ready to take outside for lunch.
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 32g, Carbohydrates 57g, Fat 19g, Fibre 4g, Sodium 955mg.
