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Lemon-Tarragon Chicken Salad Sandwiches

Lemon-Tarragon Chicken Salad Sandwiches


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Ingredients

  • 1 1/4 pounds skinless boneless chicken breast halves (about 3)
  • 3/4 cup finely chopped celery
  • 1/2 cup plus 3 tablespoons mayonnaise
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon grated lemon peel
  • 12 slices rye bread with seeds
  • 2 cups thinly sliced romaine lettuce

Recipe Preparation

  • Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.

  • Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. DO AHEAD Can be made 4 hours ahead. Cover; chill.

  • Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

Reviews Section

Fancy Tea Sandwiches, Three Chicken Salads

Those of you who are not vegetarian, raise your hands if you do not like chicken salad sandwiches! In my life as a personal chef and caterer, I can’t tell you how many different kinds of chicken salad sandwiches I have made! I love them all but have narrowed it down to only three. It was like being a judge on American Idol! The easiest way to cook the chicken is to season bone-in chicken breasts, place on a rack & bake in a 400 F oven for approximately 30 minutes, or until the juices run clear. Cool the chicken, chill overnight and remove the skin before chopping up. Three medium sized chicken breast halves will give you about 2 cups of chopped chicken.

Chicken Salad Filling With Olives:

Makes Approximately 4 Sandwiches

8 slices of square sandwich bread, s1iced regular
1 ½ cups finely chopped cooked chicken breast
1/3 cup finely chopped celery
¼ cup chopped chives or 2 Tbsp. minced green onions
¼ cup chopped pimento stuffed Manzanilla olives
2 Tbsp. finely chopped fresh parsley
Salt & freshly ground black pepper to taste
Approximately 1/3 cup Mayonnaise (lite or regular)
Unsalted butter, softened so that it’s easy to spread

Make the Filling:

Place the chicken in a large bowl add the chives or green onions, olives, parsley, salt & pepper adding enough mayonnaise to make a creamy but not sloppy mixture. Cover & chill until ready to assemble the sandwiches.

Butter the bread, divide the mixture between four slices of bread cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays trim the crusts & cut each sandwich into rectangles.

Lemon-Tarragon Chicken Salad Filling:

I think this filling is lovely in the spring when the tarragon comes up in the garden. A bit of arugula might also be a nice touch.

Makes Approximately 6 Sandwiches

12 slices square bread, sliced regular
2 ½ cups finely cooked, finely chopped chicken breast
½ cup finely chopped celery
Approximately ½ cup mayonnaise (lite or regular)
¼ cup finely chopped chives
2 Tbsp. chopped fresh tarragon
1 ½ tsp. freshly squeezed lemon juice, to taste
1 tsp. finely grated lemon peel (a microplane does a great job)
Salt & freshly ground black pepper to taste
Unsalted butter, softened until it’s very easy to spread

Make the Filling:

Place the chicken in a large bowl add the celery, chives, tarragon, lemon juice & rind mix in the mayonnaise until you have a creamy mixture, adding more if necessary season to taste with salt & freshly ground black pepper. Cover & chill until ready to assemble the sandwiches.

Make the Sandwiches:

Butter the bread, divide the mixture between four slices of bread cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays trim the crusts & cut each sandwich into rectangles.

Curried Chicken Salad Filling:

Curry adds a nice touch to this filling and adds a bit of a different dimension to a sandwich tray.

Makes Enough Filling For 6 Sandwiches

12 slices square bread, sliced regular
2 ½ cups finely chopped cooked chicken breast
3 – 4 Tbsp. mayonnaise (lite or regular)
3 – 4 Tbsp. yogurt
2 – 4 Tbsp. mango chutney, to taste
1 tsp. curry powder
½ an apple, cored & chopped into small dice
2 Tbsp. raisins or currants
Salt to taste
Unsalted butter, softened until it is very easy to spread

Make the Filling:

Combine the mayonnaise, yogurt & chutney in a small bowl.

Place the chicken in a large bowl, add the curry powder, apple & raisins, mix in the mayonnaise mixture until you have a creamy but not sloppy mixture adding more mayonnaise, yogurt & chutney if necessary.
Cover & chill the filling until ready to assemble the sandwiches.

Make the Sandwiches:

Butter the bread, divide the mixture between six slices of bread cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays trim the crusts & cut each sandwich into rectangles.


Servings: 2 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

This post is inspired by a similar sandwich that I’ve tested, re-tested and tested again at my local bakery Sonoma. My verdict? The combination of lemon, tarragon and walnut is incredible. And sure, you could grill the chicken but poaching is effortless and leaves the meat tender and juicy which I think is better in a sambo (as we call them in Australia). (Main carbohydrate containing ingredients listed in bold.)

Ingredients

  • 150 – 200g/ 5.3 – 7 oz chicken breast or thigh filet, fat trimmed
  • 50g/ 1.8 oz light sour cream or crème fraiche
  • 2 tablespoons fresh tarragon, finely chopped (use basil if tarragon not available)
  • 1 lemon, finely zested
  • 20g/ 0.7 oz toasted chopped walnuts
  • 4 slices low GI seed or multigrain bread
  • Salad to serve (greens, sliced tomato, cucumber etc.)

Place chicken in a small pan and cover with cold water. Bring to the boil over medium heat. Turn heat down to low and gently simmer for another 5-7 minutes.

When chicken is poached through (slice in a thick area and check flesh is no longer raw if unsure) remove from water and allow to cool for 5 minutes. Then shred chicken by tearing thin strips off and place in a bowl.

In the bowl, add sour cream, tarragon, lemon zest and walnuts and mix well. (Don’t skimp on the lemon zest!)

Spoon onto bread, add salad and serve.

ooh – I’ve had this sandwich at Sonoma and also love it! Another Sonoma offering I LOVE is there ‘Turkish’ eggs on toast. It’s smashed boiled egg with ricotta, mint, olives, a little diced tomato and dukkah. Good stuff and probably not bad for GD either?

Many thanks for all these great ideas. Makes the GD diagnosis easier to deal with when someone presents such a great array of meal options to try.

I don’t have Gestational Diabetes, but I am pregnant and came across your website in a search for some pregnancy friendly recipes, can’t wait to try this! I’ve missing my ham and soft cheeses a lot Thanks for having so many choices. Just on a side note to Angie, ricotta is a soft cheese which isn’t ideal for pregnancy at all.

Thanks for this delicious sandwich recipe Lisa, perfect for lunches. I’ve only recently been diagnosed with GD, much to my surprise, and your recipes provide great inspiration for me in the kitchen. Looking forward to seeing more pop up over the next few months!

Hey thanks Samantha! Stay tuned. More recipes and articles on the way. Lisa x

Throwing a baby shower for a friend who was recently diagnosed with gd. Re-planning menu. Thanks!

I have been collecting all your recipes this morning since being diagnosed yesterday. This is great for lunch. My mouth is watering :)

Comments are currently closed on this post.

About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. . Read more


Savories

If your Mother’s Day afternoon tea is going to serve as a full lunch meal, I’d plan on 4-6 tea sandwiches or savories per person, assuming you get 3-4 finger sandwiches from one full sandwich. So everyone essentially gets one and a half white-bread sandwiches’ worth. Personally, I’d err closer to 6 per person because I know I’d want at least two of each thing — Plus, the tartlets below are a little smaller than your average tea sandwich.


Lemon Tarragon Chicken Salad Tea Sandwiches

You know what to do! Just make the chicken salad, put it between two slices of bread, cut off the crusts, and cut each full sandwich into 3 fingers, 4 triangles, or 4 squares. Make 12 tea sandwiches.

Alternatives: Use Sun-dried Tomato Basil Chicken Salad, or your favorite chicken salad recipe! For a vegetarian option, make Deviled Egg Salad Finger Sandwiches.

Pimento Cheese Tartlets

    (1/2 recipe, pictured above)
  • 12 mini pie crusts (that’ll be half of the ones you make for the Mini Lemon Meringue Pies)

You can make the pimento cheese into tea sandwiches if you’d like, but for this Mother’s Day afternoon tea menu I have something a little more exciting planned! In the name of adding more variety to the menu, you can make your pimento cheese into little cold or broiled tartlets!

The best part is, you’re already making tartlet shells for mini lemon meringue pies – you’ll just fill half the shells with pimento cheese instead of lemon curd!

Alternatives: Use the pie shells for Mini Jam and Brie tartlets or mini quiches instead!

Smoked Salmon and Asparagus Pinwheels with Lemon Chive Cream Cheese Spread

These you’ll make just as written! They just TASTE like spring and rainbows! And they’re so so cute. Make 12 sandwiches.

Alternatives: Make some of these Marinated Carrot and Cucumber Tea Sandwiches. Vegetarian!


Cook's Notes

My smoke detector goes off every time I roast a chicken with high heat, so as mentioned above, be sure to run your fan or open a window while your chicken cooks. If you'd rather not deal with smoke and a slightly messy oven, simply roast chicken at 375 or 400 F. for a longer period of time.

Also, as mentioned above, if you're not a fan of tarragon, substitute the herb of your choice (or a combination). For this chicken, I do recommend fresh herbs, if you can.


Quick and Easy Baked Chicken Tenders

We’re avoiding boring or bland chicken recipes, but we’re definitely not above simple, fast recipes. That’s just what you get with these quick and easy baked chicken tenders.

These baked chicken tenders are excellent for a quick lunch or dinner, and far better for you than a trip to a drive-thru. Plus, they’re a keto meal you can easily share with the kids.

The key to packing in flavor to these chicken tenders is a spice blend that includes garlic and onion powder, paprika, and plenty of salt and pepper.

Serve these with a baked veggie, crudites, or a crisp salad for an easy meal.


Sonoma Chicken Salad Sliders

Hello! How was your Christmas? I feel like it’s been forever since I posted a recipe for you. I promised you last week that I would have an appetizer recipe today, and I’ve made good on my promise. These Sonoma Chicken Salad Sliders are a healthier option for you after all of that Christmas fare!

New Year’s Eve is just days away too, so I figured the timing for these sliders is just right. We need lighter snacks stat!

Since I’m not into terribly rich food, I love lightening up my chicken salads. Sonoma chicken salad is my favorite with celery, dried cranberries, and a much needed crunch from plenty of chopped Blue Diamond Lightly Salted Almonds.

Blue Diamond almonds are a favorite of mine, and I love that the lightly salted variety is lower sodium, which was perfect for this chicken salad.

The almonds are a necessity here as they add a crunchy texture to this creamy salad, along with big, toasted almond flavor.

I also added some chopped fresh rosemary because it gives this chicken salad a recipe a nice winter vibe. I think freshly chopped herbs always make everything so much more appealing, and it makes this chicken salad even more festive.

I highly recommend the pretzel slider rolls for this Sonoma chicken salad, but if you can’t find them, any type of roll will do the trick! I was able to make at least 16 sliders on some pretty good sized rolls, so if yours are smaller you can make even more.

This chicken salad is also perfect for lettuce wraps or endive if you want to go even lighter. You can’t go wrong any way you serve this up!

These Sonoma Chicken Salad Sliders are the perfect healthier bites for your New Year’s Eve festivities, Game Day celebrations, and more.

The salad has all the elements you want — crunchy, chewy, sweet, and savory — and will keep you and your guests coming back for more.


Lemon Tarragon Pasta Salad – Perfect for Showers

This salad belongs at every single shower ever held. It is quintessential shower food. It is the definition of shower.

I had this salad at a baby shower (the one these cookies came from) and I loved it. I’m generally not a pasta salad fan. But this stuff was divine. I got the recipe and have since served it at showers and recommended others serve it at showers.

It is great no matter what time of day. Having a mid morning shower? The lemon keeps this feeling light. Having an afternoon shower? Pasta is perfect for lunch. Having an evening shower? The chicken makes it filling.

Also can we just talk about tarragon? Or course, I’ve heard of the stuff. I thought I knew what it was all about. That was before I bought a package of fresh tarragon and smelled it. Oh my good gravy! It is my new favorite herb and I will be planting it in the herb garden lickity split. It has an anise/licorice-y smell. Not what I was expecting. It pairs amazingly well with the lemon.

This salad is similar to a salad at a local deli called Plates and Palates. It comes with almonds, but I usually don’t recommend nuts at gatherings where allergies may be an issue. But at home, go for it.

This will seem like a lot of mayonnaise, but the pasta really soaks it up, so keep the faith. You can add it in stages if you get nervous.

Just so you know, those are grapes, not olives. My husband was very put off by the idea of olives in the salad. (I love them, he doesn’t.) We got a bad batch of green grapes the last time I purchased them and I couldn’t bring myself to getting more green grapes. I had to go with purple. Go with whatever color you want as long as they are seedless. And it is wise not to add the grapes until just before serving. They tend to get a little mushy.


What Does Tarragon Cream Sauce Taste Like?

The flavor of this sauce is so robust and you can alter the ingredients to suit your tastes.

The sour cream gives it a great smooth and creamy texture. The lemon juice adds a bright citrus pop and the Dijon mustard gives the sauce a tangy bite.

I recommend a smooth Dijon mustard as opposed to a grainy country mustard as that would change the texture.

If you prefer more sweetness you can use a honey mustard and if you like a little spice you can choose a spicy or horseradish mustard.

The tarragon provides a characteristic anise flavor.

Feel free to add even more fresh tarragon if you want to punch up the flavor!

Love homemade sauces? Check out these recipes!


Lemon-Tarragon Chicken Salad Sandwiches - Recipes

This recipe for Lemon Tarragon Mayo is a terrific and quick way to enhance chicken and seafood. It adds a light refreshing taste to your dishes. .. perfect for light summer meals.

It also is wonderful on sandwiches… add this to your chicken salad instead of regular mayo and you have a new spin on chicken salad that will turn an ordinary sandwich into something special… having a lunch guest… this is a perfect idea that will be sure to impress your guest.

I use Hellman’s Mayonnaise…. It really is the best…. do not use Miracle Whip as this will change the consistency and taste of the recipe.

Recipe: Lemon Tarragon Mayo

All you need:

½ cup Hellman’s Mayonnaise
4 tablespoons sour cream
The zest of 1 lemon
2 tablespoons fresh tarragon, chopped
Salt and Pepper to taste

All you need to do:

Place all ingredients in a glass bowl and stir until all ingredients are well incorporated.


Lemon-Tarragon Chicken Salad Sandwiches - Recipes

Pin It
If you are still working off the roast chicken and don't want to make chicken croquettes, here's a great idea for Saturday lunch. You can serve on a bed of lettuce or in a sandwich.

3 cups chopped chicken breast, skinless

1 cup finely chopped celery
3/4 cup mayonnaise
1/4 cup finely chopped red onion
1 tablespoons chopped fresh tarragon
1 tsp fresh lemon juice
1 teaspoon grated lemon peel
2 C seedless red grapes cut in 1/2
1/2 C chopped walnuts or pecans
2 cups thinly sliced romaine lettuce

Mix celery, mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes stir into mayonnaise mixture. Add grapes and pecans if desired. Season with salt and pepper. (Can be made 4 hours ahead. Cover chill.) Serve with a small bunch of red grapes on the side.

Arrange 6 bread slices (I use 7 grain)on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.



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