Boneless, skinless chicken breast seasoned
Cavendar's Greek Seasoning or lemon seasoning or seasoned salt
1 or 2 teaspoons fresh tarragon
Pepperidge Farm thin white bread
Season the chicken breast with your choice of seasoning and drizzle with olive oil.
Bake in a covered dish at 425 degrees until tender about 20 to 25 minutes
Cool chicken breast and then mince fine.
Season lightly with salt and tarragon and mix in mayo, almonds and celery
Trim crusts from two slices bread.
Spread both slices with butter
Spread one slice with chicken salad and top with second slice
Wrap in plastic wrap immediately and chill until served.
Cut in fingers of triangles before serving