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

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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.