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.
2 tablespoons light mayonnaise2 tablespoons reduced fat sour cream1 teaspoon dried tarragon leaves, crushed1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained0.25 cup slivered almonds, toasted0.25 cup chopped jicamaor celery4 slices Pepperidge Farm® Whole Grain Honey Oat Bread, toasted1 mango, pitted, peeled and sliced2 green leaf lettuceleaves
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