Tarragon-chicken sandwiches with red grapes

12

PREP TIME

12 min

Makes

6 Servings

* PLUS Cooking time: 13 minutes, Refrigeration Time: 120 minutes
Tarragon-chicken sandwiches with red grapes

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.

 

 

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