• 4servings
  • 356calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, P
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon chopped shallots

  2. 1 tablespoon plus 1 teaspoon tarragon vinegar

  3. 1/2 cup reduced-fat mayonnaise

  4. 1/2 teaspoon Dijon mustard

  5. 1 tablespoon chopped fresh tarragon

  6. 2 cups chopped cooked chicken breast

  7. 1 (8 1/2-ounce) loaf French bread baguette, cut diagonally into 4 equal pieces

  8. 4 red leaf lettuce leaves

  9. 1 medium Granny Smith apple, cored and thinly sliced

  10. 12 shaved pieces Parmigiano-Reggiano cheese (about 0.4 ounces)

Instructions Jump to Ingredients ↑

  1. Combine shallots and tarragon vinegar in a small bowl; let stand 10 minutes. Add mayonnaise, mustard, and tarragon; stir well to combine. Reserve 3 tablespoons mayonnaise mixture. Add chicken to remaining mayonnaise mixture; stir well.

  2. Spread about 2 teaspoons reserved mayonnaise mixture on bottom half of each baguette portion. Top each with 1 lettuce leaf. Divide apple slices and shaved cheese evenly among sandwiches. Top each sandwich evenly with 1/2 cup chicken salad and remaining bread half. Chill until ready to serve.


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