Lemon-Tarragon Chicken Salad Sandwiches - cooking recipe

Ingredients

1 1/4 lbs boneless skinless chicken breast halves, about 3 breasts
3/4 cup finely chopped celery
1/2 cup mayonnaise
3 tablespoons mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
12 slices rye bread with seeds
2 cups romaine lettuce, thinly sliced

Preparation

Bring large saucepan of salted water to boil.
Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes.
Transfer chicken to plate; cool.
Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend.
Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture.
Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.).
Arrange 6 bread slices on work surface.
Spread with 3 tablespoons mayonnaise.
Divide salad among bread slices.
Top each with lettuce and second bread slice.
Cut sandwiches in half and serve.