Ingredients
⅓ cup light sour cream
2 tbsp lemon juice
3 cups barbecued chicken meat
chopped (roughly 1⁄2 a chicken)
2 tbsp roasted almonds
roughly chopped
¼ cup fresh tarragon
roughly chopped
1 cup green and red grapes
halved
14 slices plain white bread
crusts removed
Equipment
- 1 small bowl
- 1 large bowl
- 1 whisk
- 1 platter
Instructions
- In a small bowl, lightly whisk sour cream, lemon juice and a pinch of seasoning In a large bowl.
- Mix together the chicken, almonds, tarragon and three-quarters of a cup of the grape halves.
- Lightly fold the cream mixture into the chicken mixture and divide three tablespoons of filling between seven slices of bread.
- Top with remaining bread slices, cut into quarters and place on a platter. Scatter with remaining grape halves to garnish.
Notes
Tip
If the kids are taking these to school, you might want to omit the almonds if there’s a no nut policy in place.
Tip
Use fresh parsley in place of tarragon if you don’t have any to hand, although a teaspoon of dried tarragon would work just as well.
