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Open Faced Chicken Salad Sandwich with Tarragon Crème
Recipes
Open Faced Chicken Salad Sandwich with Tarragon Crème
6 servings
15 minutes total
Ingredients
  • 3 tablespoons fresh tarragon, finely chopped
  • ½ red onion, thinly sliced
  • 3 lemons, for zest/juice, divided
  • 1 cup Crème Fraiche (or sour cream)
  • 1 teaspoon minced garlic
  • 2 ¼ teaspoons kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 Deli rotisserie chicken
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 8 oz Bakery Italian five grain (or ciabatta) bread
  • 3 cups mixed salad greens
Prep
    • Chop tarragon; slice onion (½ cup).
    • Zest/grate lemon peel (no white; 1 tablespoon), squeeze lemon for juice (5 tablespoons), and slice 1 lemon thinly.
Steps
  1. Combine Crème Fraiche, lemon zest, 3 tablespoons lemon juice, garlic, tarragon, 2 teaspoons salt, and ¼ teaspoon pepper a mixing bowl; whisk thoroughly. Chill until ready to use. Shred chicken into bite-sized pieces (about 3 cups).
  2. Whisk remaining 2 tablespoons lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, mustard, vinegar, honey, and oil until combined and smooth.
  3. Slice bread; spread 1 tablespoon crème mixture over bottom slice of bread. Toss chicken, salad greens, onion, and dressing together. Top bread slices with salad. Garnish with lemon slices if desired. Serve.

Amount per ⅙ recipe serving: Calories 500, Total Fat 33g, Sat Fat 13g, Trans Fat 0g, Chol 110mg, Sodium 940mg, Total Carb 31g, Fiber 2g, Sugars 10g, Protein 20g, Calc 4%, Vitamin A 35%, Vitamin C 45%, Iron 10%