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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tarragon Chicken Salad Recipe

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This recipe for Tarragon Chicken Salad is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
boneless whole chicken breasts, about 3lbs.
1 cup Creme Fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup Hellmann's mayo
2 celery ribs, cut into 1" long pencil strips
1/2 cup shelled walnuts
1 Tbsp. crumbled dried tarragon
salt and freshly ground black pepper, to taste
Directions:
Directions:
Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with Creme Fraiche and bake in oven at 350 for 20-25 mins, or until done to your taste. Remove from oven and cool. Shred meat into bite size pieces and transfer to bowl. Whisk sour cream and mayo together in a small bowl and pour over chicken mixture. Add celery, walnuts, tarragon, salt and pepper to taste, and toss well. Refrigerate covered for at least 4 hours. Taste and correct seasoning before serving

 

 

 

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