Tarragon Chicken Salad
|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|
Arrange chicken breasts in a single layer in a large jelly roll pan.
Spread evenly with crime fraiche and bake in a preheated 350Â°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