Chicken Tarragon Salad

1. 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. 2

   preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

3. 3

   2. Shred meat into bite-size pieces and transfer to a bowl.

4. 4

   3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

5. 5

   4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well.

6. 6

   5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

7. 7

   4 to 6 portions

* Per serving · 4 servings · Values may vary.

No additional tips available.