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

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.