Grilled Chicken Tarragon Salad.

2 lb. grilled Chicken Breast, (skinless, boneless)
½ oz. Fresh Tarragon chopped fine
1 cup chopped Sweet Onion
¾ cup chopped celery
¾ cup Miracle Whip ® salad dressing
1 tbs. Dijon mustard
1 tsp. Dill weed

Grill the chicken breast over a mesquite fire, then let cool.  Chop the cooled grilled chicken breast into ¼ inch pieces.  In a large bowl mix all of the ingredients (salt and pepper to taste).  Serve chilled. Serves 6.

Serving Suggestion:
Serve on a Pita bread sandwich with fresh spinach and alfalfa sprouts.  Cut the Pita to open the pocket, place 3 - 4 spinach leaves inside then fill with chicken salad, top with sprouts.