Tarragon Chicken Salad Sandwiches
by Melanie Foster
serves: 4
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My favorite chicken salad, the tarragon and grapes give it a special oomph! Also great on crackers, bagels, toast or add pasta for a fun salad. |
Ingredients: |
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2 |
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chicken breasts, cooked and cooled |
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4 |
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green onions, minced |
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2 stalks |
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celery, minced |
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1 cup |
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green grapes, chopped fine |
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1/2 cup |
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light mayo |
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1 tsp |
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mustard |
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2 tbsp |
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sweet pickle relish |
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1 tsp |
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dried tarragon, or 1 tbsp fresh |
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1/4 tsp |
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celery seed |
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1/2 tsp |
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salt and pepper to taste |
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2 tbsp |
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butter, softened |
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1 loaf |
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firm white sandwich bread |
Directions: |
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To cook the chicken: Season with salt and pepper and saute in a skillet over med-low until cooked through, about 4-5 minutes per side, or bake at 350 for 20 minutes.
Let cool and chop very finely with a sharp knife. Place in a mixing bowl and add the rest of the ingredients. Mix gently until well mixed.
Lightly butter one side of 8 slices of bread. Spread chicken salad over 4 of the slices and top with the rest of the bread (buttered sides in). Press gently to adhere. With a long, serrated knife neatly cut the crusts off the bread and then cut each sandwich into 4 fingers or triangles. Place on a serving platter and cover with a barely damp paper towel, then with plastic wrap. Refrigerate for up to 4 hours.
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