1 cup green and red grapes, halved
3 cups BBQ chicken meat, chopped (roughly 1/2 a BBQ chicken)
2 Tbs lemon juice
1/3 cup light sour cream
2 Tbs roasted almonds, roughly chopped
1/4 cup fresh tarragon, roughly chopped
Salt and cracked pepper to taste
14 plain white bread slices, crusts removed
In a small bowl, lightly whisk sour cream, lemon juice, salt and pepper.
In a large bowl, mix together the chicken, almonds, tarragon and 3/4 cup grape halves.
Lightly fold the cream mixture into the chicken mixture and divide roughly 3 tablespoons of filling between 7 slices of bread. Top with remaining bread slices, cut into quarters and place on a platter.
Scatter with remaining 1/4 cup grape halves to garnish.
Credits: Libby Trickett for Australian Grapes