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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