Tarragon-chicken sandwiches with red grapes

Prep 12 min
Plus Cooking time: 13 minutes, Refrigeration Time: 120 minutes
Makes 6 Servings



skinless, boneless chicken breasts, about 625 g
1/2 tsp
1/2 cup
3 tbsp
chopped fresh tarragon
1 tbsp
1 tsp
celery stalk, finely chopped
1/2 cup
red seedless grapes, sliced in half
1/4 cup
finely chopped red onion
romaine lettuce, washed and patted dry


  • Slice each breast in half lengthwise. Arrange in one layer in a large saucepan. Add enough water to just cover chicken. Add salt. Bring to a boil over medium-high, about 6 min. Flip chicken and reduce heat to medium. Simmer vigorously until cooked through, about 6 more min. Remove chicken to a plate to cool.
  • Stir mayo with tarragon, lemon juice and zest in large bowl until blended. Using 2 forks, shred chicken into strips, then stir into mayo mixture along with celery, grapes and onion. Cover and refrigerate up to 2 hours before serving.
  • Cut baguettes in half lengthwise. Lay overlapping lettuce leaves on bottom halves. Scoop about 2 cups chicken mixture over each. Top with other half of baguette. Cut each into 3 sandwiches. Wrap and refrigerate until ready to serve.




Calories 529, Protein 32 g, Carbohydrates 57 g, Fat 19 g, Fibre 4 g, Sodium 955 mg.
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