Tarragon Chicken Salad Recipe
Ingredients
| Cooked and cubed chicken | 3 Cup (16 tbs) | |
| Celery | 1 1/2 Cup (16 tbs), sliced | |
| 1/4 Cup chopped chives or green onions | ||
| 1/2 Cup low-fat plain yogurt | ||
| 1/4 Cup light sour cream or light mayonnaise | ||
| Dried tarragon | 1 1/2 Teaspoon | |
| Toasted slivered almonds | 2 Tablespoon | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In large bowl, combine chicken, celery, chives or onions, yogurt, sour cream or mayonnaise and tarragon; mix lightly.
Cover and refrigerate for 1 hour or up to 24 hours.
Just before serving, add almonds; season with salt and pepper to taste.
Cover and refrigerate for 1 hour or up to 24 hours.
Just before serving, add almonds; season with salt and pepper to taste.
Chef
