tarragon chicken salad

this recipe takes no time if you have already hardboiled the eggs and cooked the chicken. 

4-5 chicken breasts, boneless skinless - boiled or grilled and chopped and cooled

4 hardboiled eggs, chopped *

3 stalks of celery chopped *

3 cups green grapes, sliced in half or quarters *

1/2 - 3/4 cup mayonnaise or substitute *

~ 2 Tablespoons of milk, to thin the sauce

¾ cup slivered almonds, toasted if you like that! *

1 Tablespoon chopped fresh tarragon

Salt and pepper to taste

1. In a small bowl, mix well: mayo, milk, salt & pepper, and tarragon 

2. In a large bowl, stir together the chopped chicken, eggs, celery and grapes. Add mayo mixture, and stir to cover. Taste, and add S&P to taste. 

3. Sprinkle with almonds, and serve on King's Hawaiian Bread rolls, or toasty ciabatta slices, or just with a fork as a side dish.

* Approximate amounts

We like to double this to take to pot lucks and have some left over.  

I also like to substitute a bag (not sure of the oz.) of dried cherries for the grapes

● serves: 8 ● total time: 20 min or 40 min, depending on if you've already cooked your eggs and chicken