Issue Date: January, 2010
Serves: Serves 8 to 10
Remove skin from chicken. Dice meat. Set aside. In a large bowl, mix mayonnaise, lemon juice, red onion, celery, green onions, tarragon, white pepper, salt and black pepper. Add chicken, and stir well.
Serve chicken salad over bed of mixed greens. Top with toasted almonds.
This recipe was excerpted from The Uglesiches Restaurant Cookbook.