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Chicken Salad Finger Sandwiches
Course:
lunch
Cuisine:
American
Author:
Chef Keith Snow
Ingredients
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
Instructions
Mix all ingredients together until well combined.
Place roughly 1/2 cup of the chicken salad on the bread, cut in half and serve.