Description
A delightful recipe for Tarragon Chicken Salad Sandwiches, perfect for a quick lunch or a picnic.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup Greek yogurt
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 cup finely diced cucumber
- 1/4 cup halved cherry tomatoes
- 1/4 cup pecans, chopped
- Salt and pepper to taste
- 8 slices multigrain bread
- Fresh spinach leaves for garnish
Instructions
- In a mixing bowl, combine the shredded chicken, Greek yogurt, whole grain mustard, dill, cucumber, cherry tomatoes, and pecans. Stir until everything is well incorporated.
- Season the mixture with salt and pepper, adjusting to your preference.
- Transfer the bowl to the refrigerator and let it chill for about 30 minutes to enhance the flavors.
- After chilling, generously spread the chicken mixture onto 4 slices of multigrain bread.
- Add a handful of fresh spinach leaves on top and close each sandwich with the remaining slices of bread.
- Slice each sandwich diagonally and serve right away, or wrap them up for a delightful lunch on the go.
Notes
- For a zesty kick, mix in some chopped jalapeños.
- Substitute walnuts with sunflower seeds for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg