Southern Florida Chicken Salad Sammies/Sandwiches |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A friend's mom passed this on to me. She and her husband had to relocate to Puerto Rico for his job and they spent quite a bit of time down there. When she came home, she brought a ton of new recipes to pass on to us. She and her husband had this at a small restaurant and they wouldn't give up the recipe. This is her take on it. Ingredients:
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1 teaspoon dried dried tarragon leaf, leaves crushed |
1 (4 1/2 ounce) chunk chicken breasts, drained |
1/4 cup slivered almonds, toasted |
1/4 cup chopped celery |
salt and pepper, to taste |
lettuce |
4 slices whole wheat bread |
dill pickles |
potato chip |
Directions:
1. MIX mayonnaise, sour cream, and tarragon.
2. Stir in chicken, almonds and celery; season with salt and pepper, if desired.
3. Cover and refrigerate for at least one hour to marry the flavors.
4. When serving, divide the chicken salad between 2 bread slices.
5. Top with lettuce and remaining bread slices.
6. Serve with a dill pickle and potato chips.
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