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Spring Tarragon Chicken Salad

Makes fabulous mini chicken sandwiches, especially on sliced brioche.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course Snack

Ingredients
  

  • 1.40 pounds boneless skinless chicken breasts
  • 2 TB olive oil
  • salt and pepper
  • 2 stalks celery, chopped fine
  • 1/4 cup whipping cream, whipped
  • 1/3 cup sweet salad pickle cubes
  • 2 TB fresh tarragon, chopped fine
  • 1/2 cup Duke's mayonnaise
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 TB lemon juice
  • 1/2 cup sliced almonds

Instructions
 

  • Preheat oven o 350°F. Place olive oil in a baking pan. Place chicken breasts in baking pan and sprinkle with salt and pepper. Bake chicken for 1 hour or until chicken is thoroughly baked. Remove from oven and allow to cool.
  • Chop chickenand place in a mixing bowl. Add celery, whipping cream, sweet salad cubes, tarragon, mayonnaise,salt, pepper, lemon juice and almonds. Stir to combine all ingredients with chicken. Cover and chill in the refrigerator.