About
Posts
Recipes
Lemon Dijon Chicken Salad Sandwiches
Chicken Salad Sandwiches
with Lemon Dijon
Israeli Couscous SaladApricot Dijon Chicken ThighsRoast ChickenGrilled Cheese SandwichesGluten-Free QuesadillasSpicy Roasted Chicken ThighsSprouted WrapWhite Bean Chicken ChiliWhole Wheat Chicken Pot PiesHeirloom Tomato PaniniHam, Egg and Cheese Crêpe

Lemon Dijon Chicken Salad Sandwiches

INGREDIENTS

Makes 4 sandwiches
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 2 cups shredded roast chicken (preferably white meat)
  • 1/4 cup toasted pecans
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons chopped fresh tarragon
  • 2 whole-grain baguettes
  • Lettuce leaves, for serving
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS SHOW STEP-BY-STEP

In a large bowl, whisk together the Dijon and lemon juice and slowly pour in the olive oil, whisking constantly until thickened. Season generously with salt and pepper to taste.

Add the roast chicken, pecans, onions, and tarragon and stir to combine.

Cut the ends off the two baguettes, and slice each one lengthwise, then cut them into 6-inch pieces (you’ll have some pieces left over…save for breakfast toast). Divide the chicken salad mixture amongst four baguette bottoms, add some lettuce leaves, and top with baguette tops.

Wrap each one in parchment paper and tie with butchers’ twine if you like. Also, feel free to add additional sandwich toppings like mayonannaise, salted butter, sliced tomatoes, sliced cucumbers, or sliced radishes. Enjoy!

NOTE: These are fine to transport to a picnic, but if you’re going to be carrying them around for longer than an hour, bring a cooler or cooler packs.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity