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Madison's Chicken Salad Sandwiches

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Madison's Chicken Salad Sandwiches


4 boneless skinless chicken breasts


1/2 lemon, lemon sliced

Fresh rosemary, parsley, and tarragon

1 teaspoon peppercorns

1 cup green grapes, sliced

1/2 cup celery, chopped

2 green onions, chopped

1/4 cup dried cranberries

1/4 cup candied pecans, chopped

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon fresh tarragon

1 teaspoon honey

salt and pepper


Prepare your chicken by poaching it. To poach chicken: Bring a large saucepan add 3 cups of water. Place the sliced lemons, herbs, salt and peppercorns to the water. Bring to a boil. Add in the chicken breasts and return the water to a boil and continue boiling for 3 minutes. Turn off the heat and place a lid on the chicken. Allow the chicken to sit in the warm water for 13-15 minutes. Remove from the water and allow the chicken to cool.

To prepare the chicken salad: Shred the poached chicken and place in a medium sized bowl. Add in the grapes, celery, green onions, cranberries and pecans, Toss together. In a small bowl, mix together the mayonnaise, sour cream, fresh tarragon, and honey. Add salt and pepper to taste. Pour the dressing over the chicken mixture and toss together. Chill the chicken salad overnight. Serve the chicken salad on croissants or the bread of your choice.

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