Chicken Salad With Tarragon And Artichokes Sandwich Food

TARRAGON CHICKEN SALAD SANDWICHES

Tarragon Chicken Salad Sandwiches image

Crunchy celery, almonds and onions combine with chicken for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.

Time 40m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 1/4 pound 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 ground black pepper
12 slices seeded rye or whole wheat bread
6 romaine lettuce leaves
2 tomatoes, sliced

Steps:

Fill a medium pot with water and bring to a boil over high heat.
Add chicken, cover and return to a boil.
Simmer 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. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
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 6 slices of bread on a work surface.
Divide the chicken salad equally among the bread slices.
Top each with a lettuce leaf, slice of tomato and second slice of bread.
Cut sandwiches in half and serve.

Nutrition Facts : Calories 530 calories, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 60 milligrams, Sodium 540 milligrams, Carbohydrate 52 grams, Protein 28 grams

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH

Chicken Salad With Tarragon and Artichokes Sandwich image

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

Steps:

Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
Add chicken salad and top with red bell pepper strips, if desired.
Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

TARRAGON CHICKEN SALAD TEA SANDWICHES

Tarragon Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 3 cups chicken salad

Number Of Ingredients 8

Ingredients

4 cups cooked and shredded chicken (I roasted 2.5 pounds of bone-in breasts)
1/2 cup good-quality mayonnaise (I prefer Duke's or homemade)
1/4 cup sour cream
1 tablespoon finely chopped fresh tarragon (or more to taste)
1/2 cup chopped red grapes
1/4 cup coarsely chopped pecans
Salt and pepper, to taste
Sliced whole wheat bread, for sandwiches

Steps:

In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

CHICKEN ARTICHOKE SALAD

Chicken Artichoke Salad image

This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.

Provided by Just Cher

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

Steps:

Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
Blend well.
Season to taste with salt, pepper& lemon pepper.
Add chicken& rice.
Cover and refrigerate 2 hours or overnight.

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