Open Face Chicken Salad

Ingredients:

Instructions:

1. Combine the greek yogurt, honey and dijon mustard in a small bowl.

2. Add the lemon juice and zest, tarragon, green onions and black pepper.
3. In a large bowl combine the shredded chicken, walnuts, cherries and celery.
4. Add the dressing to the chicken salad and stir to combine.
5. Place in the refrigerator for 10-15 minutes.

6. If serving on bread, lightly toast the bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve. 

7. To serve the chicken salad on a croissant, slice the croissant through the middle lengthwise, then add the spinach, if you'd like to the bottom half of the croissant, then top with the chicken salad and the top half of the croissant.

8. To serve the chicken salad on lettuce leaves, simply add the salad to the leaves of lettuce.