My garden is overflowing with gorgeous herbs right now. This is a simple recipe and a great way to use your fresh tarragon. We have been serving the chicken salad on Udi’s multigrain bread. I could kiss Udi for making such a delicious loaf of bread!
3/4 cup gluten-free rotisserie chicken (or cooked chicken breasts), chopped or shredded
3 T mayonnaise
2 T sour cream (or soy sour cream)
2 T chopped tarragon
2 T chopped almonds
1 rib celery, diced
salt and pepper to taste
Mix together all ingredients. Place on multi-grain bread and top with lettuce and tomato. Enjoy with a cold glass of freshly brewed iced tea.