This pulled chicken & arugula sandwich with tarragon mustard vinaigrette is so flavorful and will keep you satisfied all day long.

The Deets
Here’s some tasty lunch inspiration to kick off your week: a flavorful pulled chicken and arugula sandwich with a tangy tarragon mustard vinaigrette that’s as delicious as it is easy to make . This sandwich is packed with bold flavors and wholesome ingredients, many of which you likely already have in your fridge. It’s a perfect option for those looking for a satisfying, healthy, and convenient meal that doesn’t require a ton of prep. The chicken is marinated in a delicious combination of mustard, olive oil, garlic, tarragon, salt & pepper. You’ll also use most of these ingredients for the dressing to really top it all off.
As a longtime fan of @earthboundfarm, I’m thrilled to see their greens now come in resealable packs, making it even easier to enjoy fresh, crisp salads and sandwiches throughout the week. Plus, the new packaging reduces plastic waste by 27%, making it a win for your kitchen and the environment. Whether you’re meal prepping or making something quick, this sandwich is a must-try. If you enjoyed this sandwich, leave a comment and be sure to check out more recipes here!
Here’s how to make it:

A Pulled Chicken & Arugula Sandwich with a Tarragon Mustard Vinaigrette
Ingredients
- @Earthboundfarm Organic Baby Arugula
- 4 tbsp dijon mustard
- 2 tbsp whole grain mustard (I think if you have mustard seeds and pickle them that would also work)
- 1/2 cup olive oil (and if looking dry add as needed)
- 2 garlic cloves, minced
- 3 tbsp packed Tarragon, roughly chopped
- 2 tbsp white wine vinegar
- 2 tbsp grated parmasean
- almonds, roughly chopped
- Red onion
- 4 slices sourdough bread
- Olive oil for toasting
- Salt/pepper/red pepper flakes
- 4 boneless skinless chicken thighs
Instructions
- Rinse and pat dry the chicken thighs. Preheat oven to 375
- Make your marinade: Combine mustards, olive oil, minced garlic, tarragon, salt and pepper. Divide marinade in half, and set one half aside.
- Using the other, pour over chicken thighs and evenly coat. Lay pieces ona baking sheet and bake for 12 min. Flip and cook for another 5-8 min or until chicken gets to 165 degrees inside. Remove and let cool slightly. Once cool enough to handle, pull chicken.
- Meanwhile add white wine vinegar to the other half of the marinade. This will become your dressing. Pour over pulled chicken and combine.
- Heat olive oil in a pan and toast your bread 2-3 min per side on medium heat.
- Now it’s time to assemble your sandwich! Add chicken to one slide of your bread. Top with chopped almonds, onions, parmesan, and @earthboundfarm arugula. Top with other piece of bread and enjoy!
Video
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