Tarragon Chicken Salad on Croissants

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

3 lb. boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 c. golden raisins

4 tbsp. tarragon vinegar, divided

1 1/4 c. mayonnaise

1/4 c. chopped fresh tarragon

3 tbsp. chopped fresh dill

1 tbsp. Dijon mustard

8 croissants, halved lengthwise

Instructions

Place chicken in a large pot of salted water. Bring to a boil, then reduce heat and simmer until the internal temperature on an instant-read thermometer reads 160°F, 10 to 12 minutes. Drain and shred.

Meanwhile, combine raisins and 2 tablespoons tarragon vinegar in a small pot. Add water to just cover raisins. Bring to a boil, then remove from heat and let sit until plump, 14 to 16 minutes. Drain.

Combine chicken, mayonnaise, tarragon, dill, mustard, raisins, and remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper. Spoon mixture onto croissant bottoms, dividing evenly. Sandwich with tops.