Herbal Chicken Salad Sandwiches

Ingredients

• 2 tablespoons natural almonds sliced
• 1 cup baby salad greens mixed packed
• 2 tablespoons basil fresh thinly sliced
• 1 tablespoon tarragon fresh finely chopped
• 3 tablespoons greek yogurt plain fat-free
• 4 servings kosher salt 
• 3 tablespoons mayonnaise 
• 0.3 cup onion diced red finely
• 8 slices cocktail rye bread 
• 12 ounce chicken breasts boneless skinless cut into small bite-size cubes
• 4  jasmine tea bags green
• 1.5 teaspoons balsamic vinegar white

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
2. Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes.
3. Drain and transfer the chicken to a small bowl to cool to room temperature.
4. Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
5. Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
6. Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices.
7. Cut in half and serve.