Ingredients
3 boneless chicken breasts
1/2 cup chopped white onion
1/2 cup chopped celery
1/2 cup seedless green grapes (halved)
2 TBSP fresh tarragon
1/2 cup mayonnaise
1 TBSP dijon mustard
salt and pepper to taste
toast almond slices optional
Preparation
Cook the chicken in water until done. Cool and shred. Chop onion, celery, grapes and tarragon and put into a bowl. Add cooled chicken and mix with mayonnaise and mustard. Allow to chill in refridgerator up to 1 day. Can be stored longer but grapes are better if they aren’t in the salad for more than a day. Spread on croissants and sprinkle toasted almonds if desired,
