Tarragon Chicken Sandwich with Sun dried Tomatoes

My husband is not a big fan of chicken salad.  When he is talking about the classic variety, I’m inclined to agree with him.  I don’t like lots of mayo in….well pretty much anything.

Anyone who reads this knows I’m all about FLAVOR. So I set out to give him a chicken sandwich worth eating….

I started with grilled chicken chunks, already tasty on their own.  I made a dressing with plain yogurt as the base and added a “jam” of sundried tomatoes.  Some oil in that..yes.  But oil with flavor!  Add to that fresh tarragon, diced red onion, Dijon mustard and fresh lemon juice.  I used a crusty olive bread, and some tasty lemon sorrel.

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To deal with certain people’s aversions to celery, I use celery leaf. This is an herb that is easy to grow as a perennial and gives me the flavor we all want.IMG_5448

This is easy to put together.  A quick toasting of the bread makes for even more flavor!

You’ll need:

3 cups of grilled chicken, cut into small chunks

1/4 cup celery leaf, medium chop

2 Tbs red onion, finely diced

2 Tbs sun dried tomato jam

1 Tbs fresh lemon juice

2 Tbs fresh tarragon leaves, finely minced

1Tbs Dijon mustard

6 ounce container of lowfat or nonfat Greek yogurt

salt and fresh ground black pepper, to taste. (Remember to not use too much if you’re using olive bread.)

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Serve this on toasted olive bread (or any good sour dough) and sharp greens (I used lemon sorrel)

Combine all the ingredients.  If you have time, let the flavors blend for about an hour, but its still very good freshly made.  I serve this with fresh Bosc pears.  Enjoy!

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