3 cups chicken broth + water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1/2 cup mayonnaise
1 teaspoon minced fresh tarragon leaves
1/2 cup finely chopped smoked almonds (about 2 ounces)
3/4 red apple
2 cloves of garlic, finely minced
Cut slits into chicken breast. In a pot, bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together chicken and other ingredients.
Tarragon is great!
Used arugula as the greens of the sandwich.
Used sourdough bread.