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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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

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, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 0%