Tarragon Chicken Salad
April 20th, 2010
Plain wheat bread becomes fancy toast with no crusts and a brush of olive oil!
This is another recipe that utilizes one of every last minute cook’s best friends: the rotisserie chicken! It is so easy and so delicious when fresh- and even better when left over. Use is as an appetizer on toast points (as I have pictured above) or on the end of an endive leave for a fresh serving tool that will leave you virtually carb free! Or serve it up on the bread of your choice for a lunch, brunch, or dinner sandwich.
Makes 4-6 sandwiches or appetizers for 6-8 adults in about 10 minutes
- 1 Rotisserie chicken cut into cubes
- ½ Medium sweet onion, chopped fine
- Heaping 1/3 C Mayo
- ¼ C Sour cream
- 2 Tsp Dried tarragon
- Salt & Pepper to taste (I use very little salt and a ton of fresh cracked pepper)
In a large bowl, mix all ingredients and serve!
