Introduction: Ready for a Fresh, Herby Sandwich Delight?
Craving a sophisticated yet easy sandwich that’s perfect for lunches or gatherings? These Tarragon Chicken Salad Sandwiches are your ideal choice! Featuring tender poached chicken mixed with a creamy, tarragon-infused mayonnaise, quick-pickled onions, and peppery arugula, all nestled between soft bread slices, this dish is a delightful blend of savory, tangy, and herbaceous flavors. Perfect for meal prep, picnics, or light dinners, it’s inspired by your love for fresh, veggie-forward dishes like Italian Orzo Tuna Salad and Cold Lemon Zoodles. Adaptable for gluten-free and keto diets, it’s a versatile crowd-pleaser. Ready to assemble a flavorful sandwich? Let’s dive into this easy recipe!
Overview: Why Tarragon Chicken Salad Sandwiches are a Must-Try
These Tarragon Chicken Salad Sandwiches combine tender chicken with a vibrant, homemade tarragon mayonnaise and quick-pickled onions, ready in about 1 hour 15 minutes (including poaching time). The simple poaching and food processor mayo make it approachable yet elegant. What makes it special? It’s a protein-packed, flavorful sandwich that’s perfect for showcasing fresh herbs, adaptable for dietary needs, and ideal for quick, delicious meals with a gourmet touch.
- Time Requirement: About 1 hour 15 minutes total (15 minutes prep, 1 hour poaching, 5 minutes assembly).
- Difficulty Level: Easy! Perfect for beginners or meal prep.
- Why It’s Special: A creamy, herby chicken salad sandwich with tangy pickled onions.
These tarragon chicken salad sandwiches are a fresh, satisfying treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Tarragon Chicken Salad Sandwiches. Each ingredient adds to the creamy, herby, and tangy magic.
Chicken
- Whole Chicken (3–4 lbs): Provides tender, juicy meat.
- Kosher Salt (½ tsp, plus for poaching): Enhances flavor balance.
- Black Pepper (to taste, freshly ground): Adds mild heat.
Tarragon Mayonnaise
- Large Egg (1): Creates a creamy mayo base (see note for safety).
- Dijon Mustard (2 tsp): Adds tangy, sharp depth.
- White Balsamic Vinegar (1 tsp): Brings subtle, tangy sweetness.
- Fresh Tarragon Leaves (¼ cup): Infuses vibrant, anise-like flavor.
- Kosher Salt (½ tsp): Balances flavors.
- Black Pepper (to taste, freshly ground): Adds mild heat.
- Neutral Oil (1 cup, e.g., vegetable oil): Forms the mayo emulsion.
- Lemon Juice (as needed, optional): Adds extra brightness if desired.
Quick-Pickled Onions
- Red Onion (1 small, thinly sliced): Offers sharp, tangy crunch.
- Kosher Salt (pinch): Draws out moisture for pickling.
- White Balsamic Vinegar (1 Tbsp): Provides sweet, tangy pickling flavor.
Assembly
- Bread (8 slices, ½-inch thick, e.g., Soft Sandwich Bread): Forms the sandwich base.
- Arugula or Other Greens (as needed): Adds peppery, fresh crunch.
Substitutions and Variations
- Chicken: Use 3–4 cups pre-cooked rotisserie chicken or chicken breast to save time.
- Egg: Boil for 4 minutes for safety or use store-bought mayo (¾–1 cup) with tarragon mixed in.
- White Balsamic Vinegar: Swap with apple cider vinegar or white wine vinegar.
- Bread: Use gluten-free bread, lettuce wraps for keto, or croissants for indulgence.
- Arugula: Replace with spinach, watercress, or mixed greens.
- Keto Adjustment: Use lettuce wraps instead of bread and reduce pickled onions to ¼ onion (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure mustard and vinegar are gluten-free.
- Vegan Version: Swap chicken with chickpeas or tofu, use vegan mayo, and omit egg.
- Spicy Version: Add ¼ tsp cayenne or a dash of hot sauce to the mayo.
Nutrition Facts (Per Serving, Approx.)
- Calories: 635
- Fat: 49g
- Carbs: 18g
- Protein: 30g
- Sugars: 3g
Step-by-Step Instructions
Making these Tarragon Chicken Salad Sandwiches is straightforward, with simple poaching and quick assembly. Follow these steps for a perfect dish every time.
Step 1: Cook the Chicken
- Place a 3–4-lb whole chicken in a large pot and cover with cold water until submerged.
- Bring to a boil over high heat (uncovered), then turn off heat, cover, and let sit for 1 hour.
- Remove chicken, pull meat from bones, and cut into bite-sized pieces. Reserve bones and poaching liquid for stock if desired.
Tip: Ensure chicken is fully submerged; check doneness (165°F internally) if needed.
Step 2: Make the Tarragon Mayonnaise
- In a food processor, combine 1 large egg, 2 tsp Dijon mustard, 1 tsp white balsamic vinegar, ¼ cup fresh tarragon leaves, ½ tsp kosher salt, and black pepper to taste. Purée until smooth.
- With the motor running, slowly add 1 cup neutral oil in a steady stream until thick and pale green.
- Scrape down sides, taste, and adjust seasoning with salt, pepper, or lemon juice if needed.
Tip: Add oil slowly to emulsify properly; boil egg for 4 minutes if raw egg is a concern.
Step 3: Prepare the Chicken Salad
- In a large bowl, season pulled chicken with ½ tsp kosher salt and black pepper to taste.
- Add tarragon mayonnaise to taste (start with ½ cup, adjust as needed) and toss to coat.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if using.
- Chill in the refrigerator until ready to assemble.
Tip: Add mayo gradually to avoid an overly wet salad; chill for 30 minutes for melded flavors.
Step 4: Make the Quick-Pickled Onions
- In a small bowl, combine 1 thinly sliced red onion with a pinch of kosher salt and 1 Tbsp white balsamic vinegar.
- Let sit for at least 10 minutes at room temperature or up to 1 day in the refrigerator.
Tip: Slice onions thinly for even pickling; stir occasionally to coat evenly.
Step 5: Assemble the Sandwiches
- Lay out 4 slices of bread (½-inch thick).
- Top each with a portion of chicken salad, quick-pickled onions, and a handful of arugula.
- Cover with remaining 4 bread slices.
Tip: Toast bread lightly for extra texture; layer ingredients evenly for balanced bites.
Assembly: Building the Perfect Tarragon Chicken Salad Sandwiches
Making these sandwiches is all about creating a balanced, flavorful meal with creamy and crunchy elements. Here’s how to make them perfect:
- Poach Chicken Tender: Cook gently to keep meat juicy.
- Blend Mayo Smooth: Ensure a creamy, herby dressing.
- Pickle Onions Quick: Add tangy crunch with minimal effort.
- Assemble Fresh: Layer ingredients just before serving for vibrant flavors.
Presentation Tips:
- Serve on a platter for a casual, shareable meal or on plates for individual servings.
- Pair with a keto-friendly side like cucumber salad or pickled vegetables (if using keto substitutions).
- Garnish with extra tarragon leaves or a sprinkle of black pepper for a polished look.
Storage and Make-Ahead Tips
These sandwiches are best enjoyed fresh but store well for quick meals. Here’s how to keep them fresh:
- Storing Leftovers:
- Store chicken salad in an airtight container in the refrigerator for up to 3 days.
- Store pickled onions separately for up to 1 day.
- Assemble sandwiches fresh to avoid soggy bread.
- Avoid freezing, as mayo and greens lose texture.
- Reheating:
- No reheating needed; serve chicken salad cold.
- Refresh with a splash of lemon juice or extra mayo before assembling.
- Make-Ahead Tips:
- Poach chicken and make mayo up to 1 day ahead; store separately in the fridge.
- Prep pickled onions up to 1 day ahead.
- Assemble sandwiches just before serving for the best texture.
Tip: Add a pinch of fresh tarragon to leftovers to revive flavors.
Recipe Variations
These Tarragon Chicken Salad Sandwiches are versatile, drawing on your love for fresh, herby dishes like Cold Lemon Zoodles and Italian Orzo Tuna Salad. Here are some fun ideas:
- Keto Chicken Salad: Use lettuce wraps instead of bread and reduce pickled onions (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure mustard and vinegar are gluten-free.
- Vegan Version: Swap chicken with mashed chickpeas or tofu, use vegan mayo, and omit egg.
- Spicy Version: Add ¼ tsp cayenne or a dash of hot sauce to the mayo.
- Nutty Twist: Add ¼ cup chopped toasted almonds or pecans to the chicken salad.
Tip: Serve with a side of keto-friendly coleslaw or a sprinkle of fresh herbs for extra flair.
Conclusion: A Creamy, Herby Treat to Love
Tarragon Chicken Salad Sandwiches are the perfect way to enjoy a fresh, flavorful meal that’s both satisfying and elegant. With tender chicken, herby mayo, tangy pickled onions, and peppery arugula, they’re as delicious as they are easy. Perfect for lunches, picnics, or light dinners, this sandwich is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, herby bite. What’s your favorite way to enjoy these tarragon chicken salad sandwiches? Share your ideas in the comments and let us know how it turned out!
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Tarragon Chicken Salad Sandwiches
Description
Craving a sophisticated yet easy sandwich that’s perfect for lunches or gatherings? These Tarragon Chicken Salad Sandwiches are your ideal choice! Featuring tender poached chicken mixed with a creamy, tarragon-infused mayonnaise, quick-pickled onions, and peppery arugula, all nestled between soft bread slices, this dish is a delightful blend of savory, tangy, and herbaceous flavors
Ingredients
Here’s what you need to make Tarragon Chicken Salad Sandwiches. Each ingredient adds to the creamy, herby, and tangy magic.
Chicken
- Whole Chicken (3–4 lbs): Provides tender, juicy meat.
- Kosher Salt (½ tsp, plus for poaching): Enhances flavor balance.
- Black Pepper (to taste, freshly ground): Adds mild heat.
Tarragon Mayonnaise
- Large Egg (1): Creates a creamy mayo base (see note for safety).
- Dijon Mustard (2 tsp): Adds tangy, sharp depth.
- White Balsamic Vinegar (1 tsp): Brings subtle, tangy sweetness.
- Fresh Tarragon Leaves (¼ cup): Infuses vibrant, anise-like flavor.
- Kosher Salt (½ tsp): Balances flavors.
- Black Pepper (to taste, freshly ground): Adds mild heat.
- Neutral Oil (1 cup, e.g., vegetable oil): Forms the mayo emulsion.
- Lemon Juice (as needed, optional): Adds extra brightness if desired.
Quick-Pickled Onions
- Red Onion (1 small, thinly sliced): Offers sharp, tangy crunch.
- Kosher Salt (pinch): Draws out moisture for pickling.
- White Balsamic Vinegar (1 Tbsp): Provides sweet, tangy pickling flavor.
Assembly
- Bread (8 slices, ½-inch thick, e.g., Soft Sandwich Bread): Forms the sandwich base.
- Arugula or Other Greens (as needed): Adds peppery, fresh crunch.
Substitutions and Variations
- Chicken: Use 3–4 cups pre-cooked rotisserie chicken or chicken breast to save time.
- Egg: Boil for 4 minutes for safety or use store-bought mayo (¾–1 cup) with tarragon mixed in.
- White Balsamic Vinegar: Swap with apple cider vinegar or white wine vinegar.
- Bread: Use gluten-free bread, lettuce wraps for keto, or croissants for indulgence.
- Arugula: Replace with spinach, watercress, or mixed greens.
- Keto Adjustment: Use lettuce wraps instead of bread and reduce pickled onions to ¼ onion (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free bread; ensure mustard and vinegar are gluten-free.
- Vegan Version: Swap chicken with chickpeas or tofu, use vegan mayo, and omit egg.
- Spicy Version: Add ¼ tsp cayenne or a dash of hot sauce to the mayo.
Nutrition Facts (Per Serving, Approx.)
- Calories: 635
- Fat: 49g
- Carbs: 18g
- Protein: 30g
- Sugars: 3g
Instructions
Step 1: Cook the Chicken
- Place a 3–4-lb whole chicken in a large pot and cover with cold water until submerged.
- Bring to a boil over high heat (uncovered), then turn off heat, cover, and let sit for 1 hour.
- Remove chicken, pull meat from bones, and cut into bite-sized pieces. Reserve bones and poaching liquid for stock if desired.
Tip: Ensure chicken is fully submerged; check doneness (165°F internally) if needed.
Step 2: Make the Tarragon Mayonnaise
- In a food processor, combine 1 large egg, 2 tsp Dijon mustard, 1 tsp white balsamic vinegar, ¼ cup fresh tarragon leaves, ½ tsp kosher salt, and black pepper to taste. Purée until smooth.
- With the motor running, slowly add 1 cup neutral oil in a steady stream until thick and pale green.
- Scrape down sides, taste, and adjust seasoning with salt, pepper, or lemon juice if needed.
Tip: Add oil slowly to emulsify properly; boil egg for 4 minutes if raw egg is a concern.
Step 3: Prepare the Chicken Salad
- In a large bowl, season pulled chicken with ½ tsp kosher salt and black pepper to taste.
- Add tarragon mayonnaise to taste (start with ½ cup, adjust as needed) and toss to coat.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if using.
- Chill in the refrigerator until ready to assemble.
Tip: Add mayo gradually to avoid an overly wet salad; chill for 30 minutes for melded flavors.
Step 4: Make the Quick-Pickled Onions
- In a small bowl, combine 1 thinly sliced red onion with a pinch of kosher salt and 1 Tbsp white balsamic vinegar.
- Let sit for at least 10 minutes at room temperature or up to 1 day in the refrigerator.
Tip: Slice onions thinly for even pickling; stir occasionally to coat evenly.
Step 5: Assemble the Sandwiches
- Lay out 4 slices of bread (½-inch thick).
- Top each with a portion of chicken salad, quick-pickled onions, and a handful of arugula.
- Cover with remaining 4 bread slices.
Tip: Toast bread lightly for extra texture; layer ingredients evenly for balanced bites.
FAQs
1. Can I use rotisserie chicken?
Yes! Use 3–4 cups shredded rotisserie chicken to save time; skip the poaching step.
2. Is this dish keto-friendly?
With bread, it’s not keto-friendly (~18g net carbs per serving). Use lettuce wraps and reduce onions for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap chicken with chickpeas or tofu, use vegan mayo, and omit egg.
4. Why is my mayo runny?
- Add oil slowly while processing to emulsify properly.
- Use room-temperature ingredients for better blending.
- Chill mayo briefly to thicken if needed.
5. Can I make this ahead?
Yes! Prep chicken, mayo, and onions up to 1 day ahead; assemble fresh.
6. How long does it last?
Chicken salad lasts in the fridge for 3 days; pickled onions for 1 day.
7. Can I use store-bought mayo?
Yes! Mix ¾–1 cup mayo with ¼ cup chopped tarragon for a quick alternative.
8. What’s the best way to serve it?
Serve fresh on plates, paired with a keto-friendly side like cucumber salad or pickled vegetables, garnished with extra tarragon or pepper.