Recipes
Open Faced Chicken Salad Sandwich with Tarragon Crème
6 servings
15 minutes total
Shopping list
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
- 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).
- Whisk remaining 2 tablespoons lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, mustard, vinegar, honey, and oil until combined and smooth.
- 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%