1In a bowl, combine chicken, celery, almonds, mayonnaise, half of tarragon and vinegar. Season to taste and mix well.
2Cover half of the bread with chicken mixture. Top with remaining bread. Trim crusts and cut each into four triangles.
3Spread cut edge of each triangle with some extra mayonnaise. Dip into extra almonds and remaining tarragon to decorate. Keep covered in fridge until ready to serve.
Photo: Bauers/Rob Shaw