Tarragon-pulled chicken sandwiches will be your new lunch obsession.
The Deets
The ultimate summer sandwich to bring to a picnic or a day at the beach is a tarragon-pulled chicken salad sandwich. This delectable sandwich features tender, juicy chicken infused with the fragrant herbiness of fresh tarragon, creating a refreshing and flavorful filling perfect for warm weather. You’ll cook up some boneless chicken thighs in a delicious marinade to start off this recipe. What really makes this sandwich is the creamy homemade dressing with Maille whole-grain mustard. The grains in my mustard are cut, not crushed, giving it tons of flavor and keeping the sandwich crisp and fresh all beach days. Feel free to use your choice of bread, but I used a baguette here. Each bite offers a delightful combination of the rich, creamy dressing and the savory, herb-infused pulled chicken, making it an ideal choice for enjoying under the summer sun. Whether you’re lounging on the beach or relaxing in a park, these sandwiches will elevate your outdoor dining experience, keeping you satisfied and refreshed all day. Leave a comment if you make these sandys and let me know what you think! If you enjoy this sandwich recipe, check out all of my sandwich ideas here!
Here’s how to make it:
Tarragon pulled chicken sandwiches
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!
