Tuesday, April 14, 2009

Lemon Tarragon Chicken Salad Sandwiches

1 ¼ pounds roasted chicken breast halves (about 3), chilled
¾ cup finely chopped celery
¼ cup finely chopped red onion
¼ cup chopped pecans or walnuts
½ to ¾ cup mayonnaise
2 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
½ teaspoon Morton's Nature's Seasons seasoning blend
½ teaspoon freshly ground black pepper
12 slices rye bread with seeds

Cut chicken into 1/2-inch cubes, set aside. Mix celery, ½ cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Stir chicken and pecans into mayonnaise mixture. Season with salt and pepper. Cover and chill. Arrange 6 bread slices on work surface. Divide salad among bread slices. Top each with second bread slice. Cut sandwiches in half serve with lettuce and sliced tomatoes.

Serves 6. This can be made 4 hours ahead.

2 comments :

Judith said...

You make the best chicken salad sandwiches! So yummy.

Yvonne said...

Thank you. You know, there is something just simply good about the enjoyment of a chicken salad sandwich.