Tarragon Almond Chicken Salad


  • 4 boneless skinless chicken breasts, cooked and cut into cubes.
  • 3 ribs celery, chopped
  • 3 tbs sliced almonds
  • 2 tbs dried tarragon
  • 1 cup mayonnaise
  • kosher salt and fresh cracked black pepper to taste
  • Combine all ingredients in a bowl and gently mix well.
  • Season with salt and pepper.
  • Chill for several hours before serving.
  • Serve on sandwich rolls of lettuce leaves.

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