Tarragon Chicken Salad

By Howie

Ingredients

• 3 lbs boneless whole chicken breasts
• 1 cup creme fraiche or heavy cream
• 1/2 cup sour cream
• 1/2 cup Hellmann's mayo
• 2 celery ribs, cut into 1 inch long pencil strips
• 1/2 cup shelled walnuts
• 1 tb crumbled dried tarragon
• salt and fresh ground pepper, to taste

Preparation

Step 1

1) Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evely with creme fraiche and bake in a preheated 350 F oven for 20-25 minutes, or until doen to your tasdte. Remove from oven and cool.

2) Shred meat into bite sized pieces and transfer to a bowl.

3) Whisk sour cream and mayo together in a 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.