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Chicken Salad Finger Sandwiches

Course: lunch
Cuisine: American
Author: Chef Keith Snow


  • 5 cups cooked cooled and shredded chicken breast
  • 1/4 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


  • Mix all ingredients together until well combined.
  • Place roughly 1/2 cup of the chicken salad on the bread, cut in half and serve.