Cook chicken breasts and finely chop them up when they are cooled.
Add in mayo, chopped golden raisins, fresh tarragon, sliced almonds, s&p, and a dash of curry. Serve on small, light rolls (today I served this to friends and made the mistake of getting thick rolls and it was too much bread for the salad) with lettuce. Light, cool and yummy!
Saturday, March 19, 2011
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