Creamy Tarragon Chicken Salad

1. 1

   Preheat oven to 450 F.

2. 2

   Arrange chicken in a glass baking dish large enough to hold it in a single layer.

3. 3

   Pour broth around the chicken.

4. 4

   Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 F, 30 to 35 minutes.

5. 5

   Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.

6. 6

   (Discard broth or save for another use.)

7. 7

   Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes.

8. 8

   Let cool.

9. 9

   Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl.

10. 10

    Add celery, grapes, the chicken and walnuts; stir to coat.

11. 11

    Refrigerate until chilled, at least 1 hour.

* Per serving · 4 servings · Values may vary.