Ingredients
1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise
3 tablespoons 2% plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
2 cups chopped skinless, boneless rotisserie chicken breast
1/4 cup minced sweet onion
8 (1 1/2-ounce) slices rye sandwich bread
4 red leaf lettuce leaves
1 cup microgreens or arugula
Preparation
1. Combine the first 5 ingredients in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, 1/4 cup microgreens, and 1 bread slice.
