1 1/2 cup good mayonnaise (I used low fat miracle whip)
2 tbsp white wine
1/4 cup good dijon mustard
3 tbsp whole grain mustard
2 tbsp fresh minced tarragon
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.