Tarragon Chicken Salad

~Tarragon Chicken Salad Tea Sandwiches~

1 pound boneless, skinless chicken breast
1/2 cup fresh herbs, your choice
1 onion (yellow or red), thickly sliced
juice of one lemon
salt and pepper

2/3 cup chopped celery
1 small shallot, finely chopped
3/4 cup dried (sweetened) cranberries
1/2 cup chopped toasted pecans
1 Tablespoon finely chopped fresh tarragon leaves
1/2 cup sour cream (regular or low-fat)
1 teaspoon curry powder

Bread- Light Sourdough, Shepard's Bread, or similar.

~Roasting the chicken~
Spray a shallow roasting dish with cooking spray. Layer the bottom of the dish with thickly sliced onions and 1/2 cup fresh herbs. Lay the chicken breast on top of the onions and herbs and squeeze the juice of one lemon over chicken. Sprinkle with salt and pepper. Roast, uncovered for 35 minutes at 375*F. Cool and chop chicken for salad (discard herbs and onions).

~Making the chicken salad~
Combine chicken with remaining ingredients. Taste for salt and pepper, and chill several hours or overnight to let the flavors blend. Taste again for salt and pepper before serving.
Cut bread into small finger sandwich size. Spread a small about of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each. Serve immediately, or cover well with plastic wrap or a very slightly moist dish towel and refrigerate for up to 1 hour.