Ingredients:

3 cups  chicken stock or broth
2 whole boneless chicken breasts; with skin
1 cup mayonnaise
1/3 cup minced shallot
1 tsp minced fresh tarragon
24 slices white bread; -sliced very thin
1/2 cup finely chopped smoked almonds
Method:

In a deep skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.  Remove skillet from heat and cool chicken in cooking liquid 20 minutes.  Discard skin and shred chicken fine.

In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently.

With a 2 inch round cutter, cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds.

Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

Ingredients:

2 cups diced chicken
1 cup green grapes; halved
1/2 cup toasted almonds
1 cup mayo or salad dressing
1/2 cup sour cream
pepper and salt
Combine sour cream and mayo, and add to diced chicken till thoroughly mixed.

Add grapes, being careful not to smash them.

Then add almonds, salt and pepper, and refrigerate.

Best when served on a croissant.

Ingredients:

900g boneless skinless chicken -breasts; cooked
1 cup  mayonnaise or salad dressing
1/2 cup  sour cream
1 cup green grapes; halved
1 1/4 cup toasted almonds
pepper and salt
Method:

Cut cooked chicken breast meat into 1/2 inch cubes and set aside.  Blend mayo and sour cream in a bowl. Season with salt and pepper as needed.

Add cubed chicken meat, grapes and almonds and mix lightly, coating chicken. Stir gently until blended. Refrigerate 1 hour. Can serve with lettuce instead of bread.

If the salad is too dry, add more mayo.