- 1½ cups cooked chicken breast, cut into small cubes
- 3 Tablespoons light mayonnaise
- 2 Tablespoons reduced fat sour cream
- 1½ Tablespoons chopped tarragon
- 2 Tablespoons chopped almonds
- 1 rib celery, finely chopped
- 1 multigrain baguette (4 ounces), halved lengthwise
- Combine chicken, mayonnaise, sour cream, tarragon, almonds, and celery gently in bowl. Spoon chicken salad evenly onto baguette bottom. Top with lettuce, if you wish, and remaining baguettes slice. Cut in half and serve.