Chicken Tarragon Salad

• boneless whole chicken breasts, about 3 pounds
• 1 cup creme fraiche or heavy cream
• 1/2 cup dairy sour cream
• 1/2 cup mayonnaise
• 2 celery ribs, cut into 1-inch-long pencil strips
• 1/2 cup shelled walnuts
• 1 tablespoon crumbled dried tarragon
• salt and freshly ground black pepper, to taste

1. 1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with creme fraiche and bake in a
2. preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.
3. 2. Shred meat into bite-size pieces and transfer to a bowl.
4. 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.
5. 4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well.
6. 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.
7. 4 to 6 portions

chicken breasts, crueme fraiche, sour cream, mayonnaise, celery, walnuts, tarragon, salt

Taken from www.epicurious.com/recipes/member/views/chicken-tarragon-salad-52853801 (may not work)