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Tarragon Chicken Salad Sandwiches
by Melanie Foster
serves: 4
  My favorite chicken salad, the tarragon and grapes give it a special oomph! Also great on crackers, bagels, toast or add pasta for a fun salad.
Ingredients:
  2   chicken breasts, cooked and cooled
  4   green onions, minced
  2 stalks   celery, minced
  1 cup   green grapes, chopped fine
  1/2 cup   light mayo
  1 tsp   mustard
  2 tbsp   sweet pickle relish
  1 tsp   dried tarragon, or 1 tbsp fresh
  1/4 tsp   celery seed
  1/2 tsp   salt and pepper to taste
  2 tbsp   butter, softened
  1 loaf   firm white sandwich bread
Directions:
  To cook the chicken: Season with salt and pepper and saute in a skillet over med-low until cooked through, about 4-5 minutes per side, or bake at 350 for 20 minutes.

Let cool and chop very finely with a sharp knife. Place in a mixing bowl and add the rest of the ingredients. Mix gently until well mixed.

Lightly butter one side of 8 slices of bread. Spread chicken salad over 4 of the slices and top with the rest of the bread (buttered sides in). Press gently to adhere. With a long, serrated knife neatly cut the crusts off the bread and then cut each sandwich into 4 fingers or triangles. Place on a serving platter and cover with a barely damp paper towel, then with plastic wrap. Refrigerate for up to 4 hours.