Tarragon Chicken Salad

By Wilda

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

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.