Tarragon Chicken Salad Slaw

• 2 whole Chicken Breasts, With Bone
• 1 Tablespoon Olive Oil
• 1/2 cups Low-fat Mayonnaise
• 1/2 cups Low Fat Sour Cream
• 2 Tablespoons Lemon Juice
• 2 teaspoons Mustard
• 2 Tablespoons Fresh Tarragon, Chopped
• 1 teaspoon Sugar
• 4 stalks Celery, Chopped
• 2 cups Coleslaw Mix Or Shredded Cabbage
• Salt And Pepper, to taste

1. Preheat oven to 350 F.
2. Place the chicken on a rimmed baking sheet, rub it with the olive oil, season with salt and pepper to taste. Bake at 350 F for 45 minutes. Remove pan from oven and set it on a rack to allow chicken to cool. When cool enough to handle, peel off and discard the skin. Pull the meat off the bone and cut into bite size chunks or shred.
3. In a large bowl, beat together the mayonnaise, sour cream, lemon juice, mustard, tarragon and sugar. Stir in the celery and cabbage. Fold in the chicken and season to taste.

chicken breasts, olive oil, mayonnaise, low fat sour cream, lemon juice, mustard, fresh tarragon, sugar, stalks celery, cabbage, salt

Taken from tastykitchen.com/recipes/salads/tarragon-chicken-salad-slaw/ (may not work)