Tarragon Chicken Salad Sandwich

A classic sandwich special from Under the Oak Cafe.

INGREDIENTS

  • 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
  • 1 cup walnuts,toasted and chopped (optional)
  • 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
  • 2 tablespoons finely chopped shallot (optional)
  • 2 cups halved seedless red grapes (or rasins)
  • 3/4 cup mayonnaise
  • 3 tablespoons tarragon vinegar (optional)
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

PREPARATION

Toss together all ingredients in a large bowl until combined well.

Serve on warm crossant(toasted) lined with thin slices of granny smith apple and kettle chips on the side.

Makes 4 to 6 servings