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
1. 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.
2. 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.
Tarragon Chicken Salad