Tarragon Chicken Salad
By Wilda
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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
Details
Preparation
Step 1
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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