Tarragon Chicken Salad recipe

6 servings

3 cups cubed, cooked chicken meat

1 1/2 cups chopped celery

1/4 cup chopped fresh chives

1/2 cup plain low-fat yogurt

1/4 cup reduced fat sour cream

1 1/2 teaspoons dried tarragon

2 tablespoons blanched slivered almonds

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.