- 1 cooked chicken breast, skin removed
- 2 tbsp mayonnaise
- 1 tsp chopped tarragon, plus sprigs, to garnish
- 1 tsp whole-grain mustard
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper
- 12 croustade baskets (see Goat Cheese Croustades)
- Prepare ahead
- The chicken filling can be refrigerated for several hours before using.
- Shred the chicken into small pieces.
- Mix the mayonnaise, tarragon, mustard, and lemon juice together in a bowl. Add the chicken and mix again. Season with salt and pepper.
- Divide the mixture among the croustades. Garnish each one with a tarragon sprig. Serve immediately.