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Tarragon Chicken Salad Sandwiches by Melanie Foster serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

My favorite chicken salad, the tarragon and grapes give it a special oomph! Also great on crackers, bagels, toast or add pasta for a fun salad.

Ingredients:

chicken breasts, cooked and cooled

green onions, minced

2 stalks

celery, minced

1 cup

green grapes, chopped fine

1/2 cup

light mayo

1 tsp

mustard

2 tbsp

sweet pickle relish

1 tsp

dried tarragon, or 1 tbsp fresh

1/4 tsp

celery seed

1/2 tsp

salt and pepper to taste

2 tbsp

butter, softened

1 loaf

firm white sandwich bread

Directions:

To cook the chicken: Season with salt and pepper and saute in a skillet over med-low until cooked through, about 4-5 minutes per side, or bake at 350 for 20 minutes.

Let cool and chop very finely with a sharp knife. Place in a mixing bowl and add the rest of the ingredients. Mix gently until well mixed.

Lightly butter one side of 8 slices of bread. Spread chicken salad over 4 of the slices and top with the rest of the bread (buttered sides in). Press gently to adhere. With a long, serrated knife neatly cut the crusts off the bread and then cut each sandwich into 4 fingers or triangles. Place on a serving platter and cover with a barely damp paper towel, then with plastic wrap. Refrigerate for up to 4 hours.

Categories:

Apps/Snacks & Beverages
Brunch
Main Dishes
Poultry
Uses up Left-overs