Ingredients

• 1 1/4 pound boneless, skinless chicken breast halves (about 3)
• 1 cup finely chopped celery
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped red onion
• 1/4 cup slivered almonds, lightly toasted
• 2 tablespoons chopped tarragon
• 1 tablespoon lemon juice
• 1/2 teaspoon ground black pepper
• 12 slices seeded rye or whole wheat bread
• 6 romaine lettuce leaves
• 2 tomatoes, sliced

Instructions

1. Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
2. In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture. Arrange 6 slices of bread on a work surface. Divide the chicken salad equally among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half and serve.

Notes

Per Serving:530 calories (220 from fat), 24g total fat, 3.5g saturated fat, 60mg cholesterol, 540mg sodium, 52g carbohydrate (7g dietary fiber, 5g sugar), 28g protein