Sunday, August 28, 2011

Cool Summer Chicken Salad

Tarragon Chicken Salad

16 oz. of Cooked and diced chicken white meat

3 oz Red seedless grapes, cut in half

2 oz Toasted Almond slivers

1 Tablespoon chopped tarragon

2oz Extra heavy mayonnaise

1oz Dijon or Creole Mustard

Mix all ingredients together. Refrigerate for at least 2 hours or more before serving. Try on a croissant, a bed of leaf lettuce, or stuff a tomato.

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