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Tarragon Chicken Salad
4
1
1
1
2
1
1
boneless, skinless chicken breasts
cup heavy cream
/2 cup sour cream
/2 cup mayonaise
ribs celery, chopped
/2 cup walnut halves
Tbls. dried tarragon
Preheat oven to 350F.
Place chicken breasts on a baking pan and pour cream over them.
Bake for 20−25 minutes. Remove from oven and allow to cool in the
cream. Cut meat in bite size pieces and discard cream.
Whisk sour cream and mayonaise together and pour over chicken.
Add celery, walnuts, tarragon and toss well. Add salt and pepper to
taste. Cover and refrigerate at least four hours before serving.
Tarragon Chicken Salad
136
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