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Source: The Working Family's Cookbook

Chicken Salad Sandwich with Oranges and Watercress
An elegant open-faced sandwich, this is a fast way to use leftover chicken. For a picnic, make these closed sandwiches for easy transport.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
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1 cup cooked chopped chicken
1/2 teaspoon dried tarragon
2 tablespoons scallion, chopped, white part only
1/4 cup mayonnaise
2 tablespoons plain yogurt
freshly ground pepper
1 navel orange
1 small loaf crusty French bread
1 small bunch watercress

Combine the chicken, tarragon, scallion, mayonnaise and yogurt in a bowl. Toss thoroughly and season with salt and pepper to taste.

Cut the rind from the orange with a sharp knife. Remove all the white pith and membrane from the fruit. Cut the orange crosswise into 1/4-inch slices.

Split the bread in half lengthwise. Spread the chicken salad on both halves of the bread. Lay the orange slices over the chicken salad and garnish with watercress. Slice into sections and serve as open-face sandwiches.

Alternatively, spread the salad on one side of the bread and top with the other to make closed sandwiches.

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These little sandwiches are good to eat with a cup of hot soup.
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These elegant sandwiches make a delicious, but easy appetizer.
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