Tarragon Chicken Salad

Tarragon Chicken Salad
Tarragon Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs. boneless skinless chicken breasts

  • 1

    cup Creme Fraische, or heavy cream

  • 1/2

    cup dairy sour cream

  • 1/2

    cup Hellmann's mayo.

  • 3

    ribs celery, cut into thin pieces

  • 1

    tablespoon crumbled dried tarragon

  • salt and pepper to taste

  • 1/2

    cup walnuts, cut in large pieces

Directions

1. Arrangechicken breasts in a single layer in a large jelly rool pan. Spread evenly with creme fraische and bake in a preheated oven 350@, for 20-25 minutes, or until done to your liking. Remove from oven and cool. 2. Shred meat into bite-size pieces and transfer to a bowl. 3. Whisk together sour cream and mayo. together in a small bowl and pour over chicken. 4. Add celery, walnuts,or pecan's, tarragon, salt andd pepper to taste and toss well. 5 Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving. I also add fresh grapes. 6 portions, Note: Use accumulated juices from jelly rool pan to enrich soup's or sauces.

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