Tarragon-chicken sandwiches with red grapes
12
- Prep Time12 min
- Total Time12 min
- Makes6 Servings
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 32g, Carbohydrates 57g, Fat 19g, Fibre 4g, Sodium 955mg.
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