Lemon Tarragon Chicken Salad Sandwiches
Quick, easy and so fresh tasting, Lemon Tarragon Chicken Salad Sandwiches are fantastic for lunch or a light dinner!
Servings: 4
Ingredients
- 4 cups cooked chicken breast chopped
- 1/2 cup chopped celery
- 1/4 cup minced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon fresh lemon zest
- 3/4 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 Sara Lee Artesano Bakery Buns
- Leaf lettuce if desired
Instructions
- In a large bowl, toss together the chicken, celery, red onion, parsley, tarragon and lemon zest. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper. Pour the dressing over the chicken ant stir to combine.
- Divide the chicken salad evenly among the bottom half of the rolls and top with lettuce, if desired. Place the top half of the roll on the sandwich and serve immediately.
Video
Notes
Chicken salad can be made up to 48 hours in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories: 673kcal | Carbohydrates: 30g | Protein: 48g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 923mg | Potassium: 592mg | Fiber: 2g | Sugar: 6g | Vitamin A: 575IU | Vitamin C: 14.2mg | Calcium: 114mg | Iron: 4.1mg