Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Lemon-Tarragon Chicken Salad Sandwiches
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1 ¼ pounds skinless boneless chicken breasts |
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¾ cup finely chopped celery |
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½ cup mayonnaise |
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¼ cup finely chopped red onion |
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2 tablespoons chopped fresh tarragon |
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2 tablespoons fresh lemon juice |
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1 teaspoon grated lemon peel |
Cook chicken breasts until done, set aside and cool.
Mix celery, mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into bite size pieces and stir into mayonnaise mixture. Season mixture with salt and pepper.
Serve on rye bread with romaine and tomatoes.
NOTE: Found this in August 2001 Bon Appetit. I used one large chicken breast and fixed half the recipe and we each had a huge sandwich. I used Vidalia onion and not red, and I also used Miracle Whip and not mayo. I use 12 grain bread, oatmeal bread, or a dark bread and we prefer honey mustard on the bread to the called for mayo. Both of us really did like the flavor. This would also be good served at a luncheon, I think, inside a tomato or on some sort of cold salad plate.