Tarragon Chicken Salad

1. 1

   Preheat the oven to 350F.

2. 2

   Arrange the chicken breasts in a single layer in a large jellyroll pan.

3. 3

   Spread evenly with the creme fraiche and bake until cooked through, 20 to 25 minutes.

4. 4

   Remove from the oven and cool.

5. 5

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

6. 6

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

7. 7

   Add the celery, walnuts, tarragon, and salt and pepper, and toss well.

8. 8

   Refrigerate, covered, for at least 4 hours.

9. 9

   Taste and correct the seasoning before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.