Sprinkle the cooked and pulled chicken breast with 1 tablespoon of garlic salt, placing it on a plate.
Mix ½ cup of mayonnaise and same quantity of milk in a mixing bowl.
Stir in ½ cup of fresh lemon juice.
Add in 2 tablespoons of mustard, 2 tablespoons of dried and crushed tarragon leaves and 1 teaspoon of freshly grounded pepper.
Blend all the ingredients with a whisk or fork until smooth.
Mix up the chicken breast, seedless grapes, toasted slivered almonds and the minced green onions in large mixing bowl.
Add in the previously made mayonnaise mixture and toss well with a spoon or fork.
Line the fresh lettuce leaves in the corner or all around the medium serving platter.
Pour the salad right in center of the lettuce leaves.
Dust the Tarragon Chicken Salad with ½ teaspoon of minced parsley and serve.