Instructions

  1. MIX mayonnaise, sour cream, and tarragon.
  2. Stir in chicken, almonds and celery; season with salt and pepper, if desired.
  3. Cover and refrigerate for at least one hour to marry the flavors.
  4. When serving, divide the chicken salad between 2 bread slices.
  5. Top with lettuce and remaining bread slices.
  6. Serve with a dill pickle and potato chips.