Tarragon Chicken Salad~served on warm Croissants

This is such a delicious lunch option and my friend  Sylvia at https://anotherday2paradise.wordpress.com liked the idea so I decided to post it here for her and everyone!

Two boneless/skinless chicken breasts, cut into cubes and saute in canola oil until juices run clear (about 10 minutes on medium heat). I always add a bit of salt, black pepper to taste. Remove cooked chicken cubes (I make them bite size) from saute pan into a large mixing bowl to cool down.

In a smaller bowl add 3 tablespoons mayonnaise, 1 tablespoon tarragon, one teaspoon onion powder, one teaspoon garlic powder, 1/4 cup plain yogurt or sour cream, handful of green grapes halved, handful of slivered almonds, and stir mixture well. Refrigerate until chicken has cooled enough to add in. Once all ingredients are combined cover with plastic wrap and refrigerate one hour before serving. I love to serve this on warmed croissants!

Hope you enjoy!

Cheryl “Cheffie Cooks: Wiser.

The Wiser Cook.


8 thoughts on “Tarragon Chicken Salad~served on warm Croissants

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