Tarragon Chicken Salad

Name: Tarragon Chicken Salad
Ingredients: ½ cup mayonnaise; ½ cup sour cream; 2 ribs celery, cut into 1-inch-long pencil strips; ½ cup walnut halves; 4 boneless, skinless chicken breasts (3 pounds), well rinsed and patted dry; 1 cup crème fraîche or heavy or whipping cream; Salt and freshly ground black pepper, to taste; 1 tablespoon crumbled dried tarragon

Preparation info

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is our signature chicken salad—lush and abundant. Lush because of the way the chicken breasts are baked for maximum moistness, and abundant because it’s chunky with chicken, celery, and walnuts. It’s elegant, and after all these years still tastes scrumptious to us.

Ingredients

4 boneless, skinless chicken breasts (3 pounds), well rinsed and patted dry
1 cup crème fraîche or heavy or

Gluten-free

Method

Preheat the oven to 350°F.
Arrange the chicken breasts in a single layer in a large baking pan and spread the crème fraîche evenly over them. Bake for