Tarragon Chicken Salad Sandwiches

One day, while waiting in the supermarket check-out line, my eyes fell upon a little recipe book in the “impulse” rack next to the tabloids. I gave in to the impulse and bought it.

I don’t remember what other recipes were in the book, just this one.

Although the recipe calls for poaching fresh chicken, you can use any chicken you have on hand. It’s a good way to use up leftover chicken. I have to say, however, that poaching it with the onions and tarragon does give the chicken extra flavor.

Ingredients

• CHICKEN BREASTS, 3 halves on bone
• ONION, 1 medium, cut into chunks
• CELERY, 1 cup thinly slices
• SEEDLESS RED GRAPES, 1½  cups, cut into halves
• RAISINS, ¾ cup
• NONFAT YOGURT, ½ cup
• MAYONNAISE, ¼ CUP
• SHALLOTS, 2, finely chopped
• TARRAGON LEAVES, 2 tablespoons, freshly minced
• SALT, ½ tablespoon
• WHITE PEPPER, 1/8 teaspoon, freshly ground
• LETTUCE
• SESAME KAISER ROLLS, 8
• BUTTER

Directions

1. Poach chicken in 1 cup water, along with the onion and any tarragon leaves and stems left after saving the 2 tablespoons called for later.
2. Poach at medium heat for about 15 minutes, or until the chicken is no longer pink in the center.
3. When chicken is done, remove from pan and discard the onion and tarragon pieces.
4. Save the broth for another use.
5. Refrigerate chicken until cold, then de-bone and cut into small chunks.
6. Combine chicken, celery, grapes and raisins in large bowl.
7. Combine yogurt, mayonnaise, shallots, tarragon, salt and pepper in small bowl.
8. Spoon over chicken mixture and toss lightly.
9. Cut Kaiser rolls in half, making buns. Butter cut sides, then place on cooking sheet, buttered sides up. Place under broiler until the buns are toasty and slightly crunchy.
10. Place lettuce on bun bottom. Spoon the chicken salad onto the lettuce, then cover with the bun top.