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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
530
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.