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


  • 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


  • 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.