Terrific Tarragon Chicken Salad
3 to 3 ½ pounds of boneless skinless chicken breasts
1 cup of sour cream and 1 tablespoon lemon juice and 2 tablespoons of heavy cream stirred into the sour cream
1 medium white onion finely diced
3 stalks of celery finely diced
½ sour cream
2 Tablespoons dried tarragon
Salt and pepper to taste
Seedless green grapes cut in half (optional)
Pat dry chicken breast. Salt and pepper each side. Place on baking sheet or in pan. Cover the chicken with sour cream, lemon, heavy cream mixture. Bake uncovered for 20 to 25 minutes, check for doneness; remove from oven and cool.
Chop or shred chicken, place into large mixing bowl. Place diced onion, and celery on top of chicken. Add salt and pepper to taste. Crumble tarragon between fingers to release the herb’s flavor and place into bowl with chicken and minced celery and onion. Mix together sour cream and mayo. Pour over chicken mixture and mix well to combine all ingredients. Add grapes, if using, and fold into the salad.
Chill salad at least 6 hours; I prefer overnight. Before serving taste and adjust seasoning.