Chicken Salad Finger Sandwiches
Recipe type: lunch
Cuisine: American
  • 5 cups cooked, cooled and shredded chicken breast
  • ¼ cup creme fraiche
  • 1 tablespoon fresh minced tarragon
  • 2 tablespoon celery, minced
  • 1 tablespoon shallot, minced
  • 2 thin whole wheat bread slices
  • kosher salt to taste
  • black pepper to taste
  1. Mix all ingredients together until well combined.
  2. Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.
Recipe by Harvest Eating at