Saturday, March 19, 2011

Taragon Curry Chicken Salad

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!

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