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Tarragon Chicken Salad

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Ingredients
  Boneless chicken breasts 3 Pound
  Creme fraiche/Heavy cream 1 Cup (16 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs) (Hellman's)
  Celery ribs 2 , cut into 1 inch long pencil strips
  Shelled walnuts 1⁄2 Cup (8 tbs)
  Crumbled dried tarragon 1 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Arrange chicken breasts in a single layer in a large jelly roll pan.
Spread evenly with crime fraiche and bake in a preheated 350°F.oven for 20 to 25 minutes, or until done to your taste.
Remove from oven and cool.
Shred meat into bite-size pieces and transfer to a bowl.
Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.
Add.celery, walnuts, tarragon, salt and pepper to taste, and toss well.
Refrigerate, covered, for at least 4 hours.
Taste and correct

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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