Tarragon-chicken sandwiches with red grapes


  • Prep Time12 mins
  • Total Time12 mins
  • Makes6 Servings
*PLUS Cooking time: 13 minutes, Refrigeration Time: 120 minutes
Tarragon-chicken sandwiches with red grapes

Michael Alberstat

Chatelaine Triple Tested


  • 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


  • 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.