A Pulled Chicken & Arugula Sandwich with a Tarragon Mustard Vinaigrette

Servings 2 sandwhiches

@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

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!

One note: You could also easily turn this into a salad!

Optional: You can leave the chicken marinating all day if you have the time ahead. It’s delicious either way!