Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.