CHICKEN TARRAGON SALAD

CHICKEN TARRAGON SALAD image

Categories Chicken

Yield 4

Number Of Ingredients 8

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boneless whole chicken breasts, about 3 pounds
1 cup crème fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs, cut into 1-inch-long pencil strips
1/2 cup shelled walnuts
1 tablespoon crumbled dried tarragon
salt and freshly ground black pepper, to taste

Steps:

1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool. 2. Shred meat into bite-size pieces and transfer to a bowl. 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture. 4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well. 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving. 4 to 6 portions