Claire Tansey prepares this perfect-for-a-picnic sandwich, brightened up with the addition of red grapes!

Tarragon chicken sandwich with red grapes

Ingredients:

• 4 skinless, boneless chicken breasts, about 625g
• 1/2 tsp salt
• 1/2 cup mayonnaise
• 3 tbsp chopped fresh tarragon
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 celery stalk, finely chopped
• 1/2 cup red seedless grapes, sliced in half
• 1/4 cup finely chopped red onion
• 2 baguettes
• Romaine lettuce leaves, washed and patted dry

Method:

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.

Serves 6

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo: Michael Alberstat