Tarragon-Walnut Chicken Salad

• 4 boneless skinless chicken breast halves
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon tarragon wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 2 tablespoons walnut oil
• 2 tablespoons fresh tarragon, chopped plus 4 sprigs
• 1 tablespoon fresh chives, chopped
• 1 cup walnuts, chopped &,divided
• 1/2 cup dried apricot, chopped &,divided
• 4 large lettuce leaves

1. Place chicken in large skillet or dutch oven.
2. Add enough water to cover chicken.
3. Bring to a gentle boil over medium high heat.
4. Reduce heat and simmer 15 minutes or until juices run clear.
5. Remove chicken from liquid.
6. Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
7. Whisk in walnut oil until blended.
8. Stir in chopped tarragon and chives.
9. Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
10. Mix well.
11. Stir in chicken.
12. Cover and refrigerate 1-2 hours or until well chilled.
13. Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
14. Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
15. *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.

chicken, mayonnaise, sour cream, tarragon wine vinegar, salt, fresh ground pepper, walnut oil, fresh tarragon, fresh chives, walnuts, dried apricot, lettuce leaves

Taken from www.food.com/recipe/tarragon-walnut-chicken-salad-23231 (may not work)