Tarragon Chicken Salad
|Cooked cubed chicken||3 Cup (48 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Chopped chives/Green onions||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Light sour cream/Light mayonnaise||1⁄4 Cup (4 tbs)|
|Dried tarragon||1 1⁄2 Teaspoon|
|Toasted slivered almonds||2 Tablespoon|
|Freshly ground pepper||To Taste|
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.