Grilled Tarragon Chicken Sandwich

The tarragon dressing can be kept in the refrigerator and used as a sandwich spread or an appetizer dip.

Serves: 6Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. dried tarragon leaves
  • 2 Tbsp. butter
  • 1 shallot, minced
  • ¾ cup low-fat mayonnaise
  • ¼ tsp. ground white pepper
  • 6 boneless, skinless chicken breasts
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 French baguette, cut into six pieces and split lengthwise
  • 2 cups mixed greens
  • 1 avocado, peeled, pitted and sliced
  • 2 tomatoes, sliced

Directions

  • Prepare and preheat grill. Meanwhile, in a small saucepan, combine the vinegar and tarragon, and bring to a boil. Cook until reduced by half and set aside.
  • In a small skillet, melt butter over medium heat. Add shallots and sauté for 5 minutes, or until tender. Transfer to a small bowl and add the mayonnaise, vinegar reduction, and white pepper. Mix well and refrigerate.
  • Pound the chicken breasts lightly with meat mallet or rolling pin. Season with salt and pepper.
  • Place the chicken on the grill on medium fire and cook, turning once and basting each side with 1 tablespoon of the mayonnaise mixture, for about 7 minutes on each side, or until done. Just before the chicken is ready, place the buns, cut-sides down, on the grill rack to warm.
  • Spread the insides of the French bread generously with the flavored mayonnaise. Place 1 chicken piece inside each bun. Top with lettuce, avocado and tomato and serve immediately.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. dried tarragon leaves
  • 2 Tbsp. butter
  • 1 shallot, minced
  • ¾ cup low-fat mayonnaise
  • ¼ tsp. ground white pepper
  • 6 boneless, skinless chicken breasts
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 French baguette, cut into six pieces and split lengthwise
  • 2 cups mixed greens
  • 1 avocado, peeled, pitted and sliced
  • 2 tomatoes, sliced

Directions

  • Prepare and preheat grill. Meanwhile, in a small saucepan, combine the vinegar and tarragon, and bring to a boil. Cook until reduced by half and set aside.
  • In a small skillet, melt butter over medium heat. Add shallots and sauté for 5 minutes, or until tender. Transfer to a small bowl and add the mayonnaise, vinegar reduction, and white pepper. Mix well and refrigerate.
  • Pound the chicken breasts lightly with meat mallet or rolling pin. Season with salt and pepper.
  • Place the chicken on the grill on medium fire and cook, turning once and basting each side with 1 tablespoon of the mayonnaise mixture, for about 7 minutes on each side, or until done. Just before the chicken is ready, place the buns, cut-sides down, on the grill rack to warm.
  • Spread the insides of the French bread generously with the flavored mayonnaise. Place 1 chicken piece inside each bun. Top with lettuce, avocado and tomato and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat20g
Saturated Fat5g
Cholesterol95mg
Sodium1250mg
Total Carbohydrate26g
Dietary Fiber5g
Sugars5g
Protein32g