Tarragonsandwichspread Recipes

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LEMON TARRAGON CHICKEN SALAD SANDWICHES



Lemon Tarragon Chicken Salad Sandwiches image

Quick, easy and so fresh tasting, Lemon Tarragon Chicken Salad Sandwiches are fantastic for lunch or a light dinner!

Provided by Kellie

Categories     Dinner     lunch

Time 10m

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 673 kcal, Carbohydrate 30 g, Protein 48 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 923 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TARRAGON CHICKEN SALAD TEA SANDWICHES



Tarragon Chicken Salad Tea Sandwiches image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 3 cups chicken salad

Number Of Ingredients 8

4 cups cooked and shredded chicken (I roasted 2.5 pounds of bone-in breasts)
1/2 cup good-quality mayonnaise (I prefer Duke's or homemade)
1/4 cup sour cream
1 tablespoon finely chopped fresh tarragon (or more to taste)
1/2 cup chopped red grapes
1/4 cup coarsely chopped pecans
Salt and pepper, to taste
Sliced whole wheat bread, for sandwiches

Steps:

  • In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE



Grilled Chicken and Vegetable Sandwiches with Tarragon Mayonnaise image

Provided by Carey Paquette

Categories     Sandwich     Chicken     Herb     Poultry     Vegetable     Picnic     Super Bowl     Lunch     Mayonnaise     Zucchini     Summer     Tailgating     Grill/Barbecue     Tarragon     Bon Appétit     Virginia     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup reduced-fat mayonnaise
1/4 cup chopped fresh tarragon
4 teaspoons tarragon vinegar
2 skinless boneless chicken breast halves
3 tablespoons olive oil
6 garlic cloves, minced
3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
1 large red onion, cut into1/3-inch-thick slices
4 kaiser rolls, split horizontally
8 tomato slices

Steps:

  • Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
  • Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
  • Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
  • Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
  • Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

TARRAGON SANDWICH SPREAD



Tarragon Sandwich Spread image

Spread this between a bun with cold salmon patties and a red onion (see my recipe #155183) it's better than any hamburger lol! Plan ahead this needs to chill for a minimum of 2 hours, overnight is even better! Double the recipe if desired.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 2h

Yield 1 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup plain yogurt
1 pinch garlic powder (or to taste)
3 green onions, chopped
1 tablespoon small caper
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon (or use 1 tablespoon finely chopped fresh tarragon)
2 teaspoons Dijon mustard
2 teaspoons prepared horseradish
salt and pepper

Steps:

  • In a bowl mix all ingredients.
  • cover and chill for a minimum of 2 hours before serving (better if chilled for 24 hours).

Nutrition Facts : Calories 662, Fat 54.1, SaturatedFat 8.6, Cholesterol 46, Sodium 1404, Carbohydrate 44.9, Fiber 1.6, Sugar 13.7, Protein 4.2

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