Tarragon Chicken Salad Appetizers

This flavorful salad makes a delicious lunch or summer supper when spooned over crisp lettuce leaves, stuffed into a juicy, ripe tomato, or spread between slices of whole wheat bread.

Tarragon - Mexican

Yield: 8 appetizer servings or 3 cups chicken salad


  • 1 (32-ounce) rotisserie chicken, skinned, deboned, and coarsely chopped (about 3 cups chopped, cooked chicken)
  • 2 stalks celery, finely chopped (about ½ cup)
  • ¼ cup finely chopped onion
  • 2 tablespoons chopped fresh Mexican (or Texas) tarragon
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 48 cracker rounds
  • Fresh tarragon leaves


  • Combine first 4 ingredients in a large bowl. Add mayonnaise, sour cream, lemon juice, salt, and pepper, mixing well. Cover, and refrigerate until ready to serve.
  • To serve, spoon about 1 tablespoon chicken salad on each cracker round and garnish with fresh tarragon leaves.