Tarragon Chicken Salad Lettuce Cups
- 2 whole Chicken Breasts, Bone In(or 4 Split)
- 2 teaspoons Olive Oil
- 1 pinch Salt
- 1/2 cups Mayonnaise
- 1/3 cups Sour Cream
- 1 Tablespoon Dried Tarragon
- 1/2 teaspoons Salt
- 3 Tablespoons Sliced Almonds
- 1 head Boston Bibb Lettuce
- 3/4 cups Green Grapes, Sliced In Half
- 2 stalks Celery, Cut Into Pieces 1/4 Inch Wide
- Preheat oven to 350 degrees. Place chicken on a foil-lined pan, sprinkle with olive oil and kosher salt. Bake for 20-25 minutes until cooked through. Remove from the oven and let cool. In the meantime, slice celery and grapes. In a separate small bowl, whisk mayo, sour cream, tarragon, and salt. Cube chicken and place in a bowl with the grapes and celery. Pour the mayo mixture over the chicken and mix well. Refrigerate for at least 2 hours(tarragon flavor will intensify). Before serving, separate the chicken salad into lettuce cups. Sprinkle with almonds and serve.
chicken breasts, olive oil, salt, mayonnaise, sour cream, tarragon, salt, almonds, bibb lettuce, green grapes, stalks celery
Taken from tastykitchen.com/recipes/salads/tarragon-chicken-salad-lettuce-cups/ (may not work)