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.