Crave Wednesday: Herbed Chicken Salad Sandwiches

Our next "prep" for Halloween was our annual trip to the pumpkin patch.  

 

Although we took Thatbaby last year, he got a lot more out of it this year.

Like rides in the wheelbarrow into the pumpkin fields.

And he got his first real experience with our family rule - you have to be able to carry your own pumpkin if you want to take it home.  His initial choices were a little too big.

Thatkid showed him his method of trying to find the biggest one he could lift.

Then Thatkid helped him find one that was just the right size.

Pretty soon that wheelbarrow ride got a little crowded.

Once the pumpkins were picked, we took advantage of the other things the patch has to offer.  Thatkid loves photo holes.  Is that what they're called?  Those boards where you put your face through a hole and take a picture?

And of course, there was the real tractor too.  It was hard to tear Thatbaby away.  He kept heading back anytime he saw that seat open.

There were hay bales to climb,

And goats to feed and pet.

Thatkid found the stockpile of giant pumpkins and headed to sit down and kick back.

And of course, when little Monkey See saw, he wanted to Monkey Do too.

It was a totally successful trip.

The plan was to get to the pumpkin patch early, before the day got too hot and it got too crowded.  We failed terribly.  We got to the patch early, but it was already really really warm.  And really really crowded.  Too hot for October.  The past two days it's been cooler, but this weekend was far more summer than fall.  And not conducive to heating up the house with the oven.  Time for ready made chicken from the store.  Which is great on its own, but also gives perfect leftovers for making chicken salad sandwiches.  

This is almost the most basic form of chicken salad sandwich.  No grapes.  No celery.  None of the falderal I typically throw in.  Bit it does have some surprise additions.  Like the rye bread, a staple of all the best deli sandwiches.  And the inclusion of tarragon, which I always think of as a very French accompaniment.  It adds a citrusy freshness, only made more clear with the addition of a bit of lemon juice.  Personally, I'm not a fan of mayonnaise, but I can tell you that using all yogurt instead of a combo makes this equally as delicious.

Herbed Chicken Salad Sandwiches (From Cooking Light)

1 Tbsp freshly chopped tarragon

3 Tbsp canola mayonnaise

3 Tbsp plain 2% reduced-fat Greek yogurt

juice of 1/2 a lemon

2 cups chopped skinless boneless rotisserie chicken breast

1/4 cup minced sweet onion

8 slices rye sandwich bread

4 red leaf lettuce leaves

1 cup arugula

1. Combine tarragon, mayo, yogurt, and lemon juice in a large bowl.
2. Season to taste with salt
3. Stir in chicken and onion
4. Top each of four bread slices with 1 lettuce leaf, 1/2 cup chicken sandwich, 1/4 cup of arugula, and 1 bread slice.