Recipe: Tarragon Chicken Salad Sandwiches

TARRAGON CHICKEN SALAD SANDWICHES

1 1/4 pounds boneless, skinless chicken breast halves (about 3)*
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper
12 slices seeded rye or whole-wheat bread
6 romaine lettuce leaves
2 tomatoes, sliced

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes.

In a medium bowl, combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.

Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.

Arrange six slices of bread on a work surface. Divide the chicken salad among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half.

*Avoid the stove, if you like, and use a 2-pound rotisserie chicken, removing the skin and bones. It should yield about 4 cups of meat.

Makes 6 servings
Source: Whole Foods Market