This tarragon chicken salad is easy to make, but elegant and full of flavour. Perfect for fancy tea sandwiches!
Author: Marie Porter
1granny smith applefinely chopped
2teaspoonfresh lemon juice
3stalks celeryfinely chopped
½red onionfinely chopped
2tablespoonfresh tarragon leavesfinely chopped
Salt and Pepper1+ teaspoon each
Remove the skin from the chicken and discard (Ideally in your stomach!). Pick all of the meat off the chicken, chop into small, uniform pieces and place in a large bowl.
Toss the apple pieces with lemon juice to coat well. Add apple, celery and onion to the chicken, stir well. Add in mayo and tarragon, stir until everything is well incorporated and evenly coated.
Season with salt and pepper, to taste.
To assemble mini triangle sandwiches:
Remove crusts from bread slices, and lightly butter each slice of bread. Fill each sandwich with a good amount of chicken salad (too too much as to be gushing out everywhere!), and cut in half diagonally to form 2 triangles. Cut each triangle in half again.
Wrap tightly and refrigerate til serving!
Nutrition information is per cup of chicken salad.