Tarragon Chicken Sandwiches



I absolutely love this recipe. Mom always made it in the summer with Tarragon fresh from the garden, so when I was home last weekend I cut a few branches with exactly that idea in mind. I love this on fresh croissants, or buttery pastry rolls from our local bakery or farmer’s market. It’s so easy, fresh, and fantastic served warm or nice and cold. Unfortunately I can’t attribute the original recipe to the source, but I can say I learned it from Mom, and that’s more than enough for me!

Tarragon Chicken Sandwiches (for 4 sandwiches)
4 croissants or other rolls
3 boneless/skinless chicken breasts
1/2 cup non-fat plain yogurt
3/4 cup mayonnaise
2 Tbsp tarragon vinegar
1/3 cup fresh tarragon, chopped

Boil water and poach the chicken breasts–you can cut through to see if they’re done since you’ll be cutting them up anyway. While the chicken is in the boiling water, mix together the yogurt, mayo, vinegar and tarragon. Taste and adjust to your preferences if necessary.


I tend to like mine with a little bite and sometimes add a drop or two more vinegar. The consistency should be somewhat like yogurt overall. When the chicken is finished, chop it into 1/2 – 1 inch cubes. At this point you can mix it right in with the sauce, or you can chill both overnight and mix the next day. Serve on split croissants! Simple but so, so good.


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