Tarragon Pulled Chicken Sandwiches

These Tarragon Pulled Chicken Sandwiches are great for the beach, a picnic, or just sitting in the backyard. Full of flavor and great for summer!

Tarragon Pulled Chicken Sandwiches are a fresh, herb-forward take on a classic. Tender shredded chicken is tossed with a creamy, tangy dressing infused with Dijon, lemon, and lots of chopped tarragon. The result is bright and aromatic, with just the right balance of richness and bite.

Served on a soft roll or crusty bread with crisp lettuce, maybe a few pickled onions or cucumbers for crunch, these sandwiches feel both comforting and elevated. They’re easy enough for a casual lunch but flavorful enough to serve at a gathering—herby, satisfying, and undeniably delicious.

If you enjoy this sandwich recipe, check out all of my sandwich ideas here!

• Sandwiches

Tarragon Pulled Chicken Sandwiches

These Tarragon Pulled Chicken Sandwiches are great for the beach, a picnic, or just sitting in the backyard. Full of flavor and great for summer!

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Ingredients

• ▢ 1.5 lbs. boneless skinless chicken thighs

Chicken Marinada

• ▢ 2 heaping tbs whole grain mustard
• ▢ 1/4 cup olive oil (and if looking dry add as needed)
• ▢ 1 clover garlic, minced

Vinaigrette

• ▢ 4 tbsp Maille Whole Grain Mustard
• ▢ 1 tsp garlic, minced
• ▢ 2 tsp red wine vinegar
• ▢ 2 tsp packed Tarragon, roughly chopped
• ▢ 2 tbsp lemon juice
• ▢ 1/3 cup parmesan cheese
• ▢ 1/4 cup olive oil
• ▢ Sea salt
• ▢ Pepper

The rest

• ▢ Baguette or hero loaf
• ▢ Almonds, chopped
• ▢ Sliced red onion
• ▢ Arugula
• ▢ Dried cranberries
• ▢ Mayo (optional)

Instructions 

• Wash chicken and pat dry. Make chicken marinade and pour over chicken. If you have time, marinade for a few hours.
• Preheat oven to 375 and cook chicken for about 20 min or until 165 degrees internally, turning halfway through. When chicken is done. Let cool slightly and then shred. Transfer to a large bowl. Add almonds and cranberries.
• Meanwhile make dressing by combining ingredients in a bowl. Pour over chicken and mix until combined.
• Slice bread and toast if you’d like. Add pulled chicken to bread and top with arugula and red onion. Add mayo if you desire. Wrap sandwiches in paper and enjoy!

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