Cooking Directions

• Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in the chicken, almonds and jicama.
• Divide the chicken mixture evenly between 2 bread slices. Top with the mango, lettuce and remaining bread slices.

Ingredients

• 2 tablespoons light mayonnaise
• 2 tablespoons reduced fat sour cream
• 1 teaspoon dried tarragon leaves, crushed
• 1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 0.25 cup slivered almonds, toasted
• 0.25 cup chopped jicamaor celery
• 4 slices Pepperidge Farm® Whole Grain Honey Oat Bread, toasted
• 1 mango, pitted, peeled and sliced
• 2 green leaf lettuceleaves