I absolutely love tartines! These little French open-faced sandwiches are a perfect choice for healthy lunch, snacks at your next party, and not to mention they cut calories by using half the bread. You can put just about anything on them. I've been making chicken salad non-stop for a few weeks now. It's so nice to go to the fridge and have something ready to go...unless your boyfriend eats it all of course. This is so delicious I thought you all simply must try it! It's my own, original recipe. Try it and share it with your friends and family.
Tarragon Chicken Salad Tartine
- 1-2 lbs Chicken Thighs (boneless or whole)
- 2 cups dry white wine
- 2 cups chicken broth
- 3/4 cup yogurt
- 1 tsp mayonnaise
- 1tsp Dijon mustard
- 1/2 c chopped scallions
- 2 dashes white pepper
- 1/2 tsp sea salt
- 1/4 tsp kelp granules (optional)
- 1 tsp tarragon
- 1/4 tsp onion powder
- Pumpernickel bread
- Arugula, microgreens, or spinach (for garnish)
First, you need to poach your chicken thighs. I use thighs because they have better flavor for this. Trust me, just try it. You could just use a whole chicken if you want. So in a big pot put your chicken, dry white wine (I used Pinot Grigio), and chicken broth. Bring the mixture to a boil and cook for 45 minutes. If you used boneless skinless thighs all you need to do is chop the meat into matchstick size. If you decided to use regular thighs or a whole chicken pull or shred all of the meat from the bones and fat. In a big mixing bowl combine your shredded chicken, mayo, and yogurt. Then add the remaining ingredients.
You should now refrigerate the mixture for at least 1 hour but 3 hours is best. If your impatient like me go ahead and give your tartine a try. Toast your pumpernickel (it toasts very quickly). I use 1 slice per serving. Spread the chicken salad on the toasted pumpernickel bread. And cut it something like this....