Lightly seasoned with tarragon and tangy grapes, this salad makes a tasty filling for mini sandwiches. It's also a great recipe to teach your kids how to poach meat, chop chicken, and flavor foods with herbs and seasonings.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 small onion, quartered
• 1 1/2 teaspoons tarragon
• 1/2 to 3/4 cup mayonnaise

• 20 green grapes
• Salt and pepper, to taste
• 1/3 cup slivered almonds (optional)

Instructions

1. To make the salad, cut the chicken into 2-inch cubes and place in a saucepan (thoroughly wash your hands and the cutting board afterward).

2. Add water to cover, mix in the onion and 1 teaspoon of the tarragon, and heat over high.

3. Once the water boils, reduce the heat and simmer for 20 minutes. For best results, check the chicken for doneness: the center should be white with no traces of pink.

4. Drain the water from the saucepan and transfer the chicken to a cutting board. Remove the onion, but don't remove the tarragon.

5. Cut the chicken into small pieces and place it in a large bowl.

6. Add the mayonnaise and toss well.

7. Slice the grapes and add them to the bowl, then stir in salt, pepper, and additional tarragon, to taste. Stir in the almonds, if desired. Cover the salad and refrigerate.

8. To assemble the tea sandwiches, remove the crusts from two slices of bread, add the chicken salad filling, and cut the resulting sandwich into squares or triangles.

9. Makes about 3 cups chicken salad, enough for 8 full-size sandwiches (32 tea sandwiches).

10. TIP: For safety's sake, ask kids to use a plastic knife instead of a sharp one to cut grapes and other soft fruits and vegetables.

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• Almonds |
• Chicken |
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• Grapes |
• Onions |
• Party Food |
• Sandwiches & Wraps

Related Categories:

• Sandwiches & Burgers |
• Chicken Dinners