Tarragon Chicken Salad
This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.
cubed, cooked chicken meat
3
cups
chopped celery
1 ½
cups
chopped fresh chives
¼
cup
plain low-fat yogurt
½
cup
reduced fat sour cream
¼
cup
dried tarragon
1 ½
teaspoons
blanched slivered almonds
2
tablespoons
salt and pepper to taste
 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.
