3 Cup shredded Chicken Breast 1/4 Cup chopped Dill, fresh 1/4 Cup chopped Parsley, fresh 1 Cup tarragon Mayonnaise 1/4 Cup Sour Cream 2 Each diced Celery 1 Teaspoon Lemon Juice, fresh
Fills one 4" 6-pan: salt and pepper to taste combine in bowl and mix until fully incorporated spread on slice of Rye bread, garnish with fresh cucumber, sliced apple, and pickled red onion