INGREDIENTS
1 1/2 pound(s) boneless, skinless chicken breast
1/2 small onion
5 whole(s) black peppercorns
3/4 teaspoon(s) salt, divided
1/4 cup(s) mayonnaise
2 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) tarragon vinegar
1 tablespoon(s) Dijon-style mustard
2 teaspoon(s) chopped fresh tarragon leaves
1/2 teaspoon(s) ground black pepper
1 large apple, peeled, cored, and cut into 1/2-inch chunks
1/3 cup(s) diced celery
1/3 cup(s) chopped pecans, toasted
2 10-inch baguettes
4 large leaves red-leaf lettuce
DIRECTIONS
- In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
- In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
- Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
- Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.
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