Chicken Salad Sandwich

Ingredients:
1 1/4 Pounds Boneless, Skinless Chicken Breasts
3/4 Cup Celery Rib, Chopped
1/2 Cup Water chestnuts, Chopped
1/2 Cup Mayonnaise [Lite Mayonnaise Optional]
1/2 Cup Onion, Chopped

3/4 Teaspoon Grated Orange Peel
3/4 Teaspoon Grated Lemon Peel
1 Tablespoons Fresh Squeezed Orange Juice
1 Tablespoons Fresh Squeezed Lemon Juice
12-14 Pieces 5 Seed Rye Bread
1 3/4 Tablespoons Fresh Tarragon

Information:
Serving Size 6
255 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
In a Large Saucepan bring water to a boil. Add chicken, reduce the heat, cover and simmer on low until the chicken breasts are cooked. About 6 minutes each side if flipped. Remove from heat place chicken aside to cool. In a mixing bowl add celery, 1/2 cup mayonnaise, lemon and orange peel, onion, tarragon and the orange and lemon juice and blend well. Cut cooked chicken into cubes, Coat the chicken in the mayonnaise mixture. Season with table salt and fresh cracked pepper. Spoon mixture atop bread or Tortillas. Garnish with Lettuce.

Posted in: chicken recipes