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Apricot and Tarragon Chicken Salad Sandwich

Cook Time
1 hour
29 g
Total Fat
13 g
Saturated Fat
2 g
44 g
Dietary Fiber
7 g


  • 1 1/4 lb boneless, skinless chicken breast
  • 1 cup celery, chopped
  • 1/2 cup lite mayonnaise
  • 1 tbsp Dijon mustard
  • 1/4 cup red onion, chopped
  • 1/4 cup slivered almonds
  • 1 cup dried apricots
  • 2 tbsp tarragon, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 12 slices whole wheat bread
  • 6 leaves romaine lettuce
  • 2 sliced tomatoes
  • 1 tbsp lemon juice


  1. Preheat oven to 350 degrees. 
  2. Season chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and bake for 45 minutes until juices run clear. Cool and shred chicken. 
  3. In a medium bowl, combine 1 cup of chopped celery, 1/2 cup of lite mayonnaise, 1 tablespoon of Dijon mustard, 1/4 cup of chopped red onions, 1/4 cup of slivered almonds, 2 tablespoons of chopped tarragon, 1 tablespoon of lemon juice, and 1 cup of dried apricots.
  4. Stir ingredients thoroughly.
  5. Fold chicken into the mayonnaise mixture.  
  6. Divide chicken salad evenly among six slices of bread.
  7. Top with one lettuce leaf, a slice of tomato, and a second slice of bread.
  8. Cut sandwiches in half and serve.

Tags: Cooking, Recipes, Food, Lunch

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