Tarragon-chicken sandwiches with red grapes
Chatelaine
* 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.