Chicken salad sandwiches, – made with leftover chicken. The chicken is tossed with diced apple in a creamy dressing of tarragon, Dijon mustard and lemon. A great way to use up leftovers, – and perfect for lunch, the lunchbox or eating on the go.
Chicken salad with tarragon and apple, – a really good combination that also tastes wonderful on a slice of toasted Danish rye bread (rugbrød). A lovely piece of smørrebrød (open-faced rye bread sandwich) in no time.
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Chicken salad with tarragon and apple – Chicken salad sandwich
Ingredients
Chicken salad with apple and tarragon
- 300 g leftover cooked chicken, – breast, mini fillets or from a whole roast chicken
- 1 apple
- 5-6 sprigs fresh tarragon, leaves picked
- 100 ml crème fraîche
- 100 ml good mayonnaise, – I use Hellmann’s
- 1 1/2 tsp Dijon mustard
- 1-2 tsp freshly squeezed lemon juice
- Salt and pepper
To serve
- 4 sandwich rolls, pitta breads or similar
- 1/2 crisp lettuce, such as iceberg or Little Gem, or other salad leaves
- Pickled red onions (optional)
Method
Chicken salad with apple and tarragon
- Stir the crème fraîche, mayonnaise and mustard together well.
- Finely chop the tarragon, cut the chicken and apple into small dice, and fold them into the dressing.
- Season the chicken salad to taste with salt, pepper and lemon juice.
- Top the bread with crisp lettuce, a couple of generous spoonfuls of chicken salad and, if you like, pickled red onions.
Nutrition
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Kan jeg lave det dage i forvejen ?
Bedste hilsener
Kirsten