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.