Ingredients
1
1/4 pounds skinless boneless chicken breast halves (about 3)
3/4
cup finely chopped celery
1/2
cup plus 3 tbsp mayonnaise
1/4
cup finely chopped red onion
2
tbsp chopped fresh tarragon
12
slices rye bread with seeds
2
cups thinly sliced romaine lettuce
Directions
1.
Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
2.
Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
3.
Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.
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