Chicken Salad Spread With Smoked Almonds Recipe

Directions:

1. Bring broth or water to a boil in a large skillet and add chicken breasts.
2. Reduce heat to a simmer and poach chicken, turning once, for about 7 minutes. Remove skillet from heat and leave chicken in broth as it cools for about 20 minutes.
3. Discard the skin and finely shred the chicken into a bowl.
4. Stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and seasoning to taste.
5. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
6. Spread edges of rounds with remaining 1/2 cup mayonnaise to coat well and then roll the edges in the chopped almonds.
7. If you decide to use croissants you may prefer to add the chopped almonds directly to the chicken mixture.
8. These sandwiches may be made 2 hours ahead, wrapped, and chilled.