Tarragaon Chicken Salad
recipe from Stephanie Nelson's book, "The Coupon Mom's Guide to Cutting Your Grocery Bills in Half"
3 large boneless chicken breasts (1.5-2 lb package)
3/4 cup Mayo
1/4 cup sour cream
about 1/4 cup fresh tarragon
1-2 stalks celery, diced
4 oz. red or green grapes, cut in half
1/4 cup toasted almonds or pecans (optional, I leave these out)
salt and pepper to taste
I usually poach the chicken, but you can also roast it. Then I dice very finely, but if you have a food processor, you could also use that to chop up the chicken. Just don't process it too much, you want some good chunks! That's why I like to cut mine up by hand! Then combine the chicken with all the other ingredients and chill.
I use extra mayo, sour cream, grapes, and celery, just because I like to make it taste real good :) The original recipe called for low fat mayo and sour cream, so feel free to use those if you like, but I prefer the real thing, fat and all! The fresh tarragon is really what makes it, so I put in alot! You can get it at Kroger or Publix, so it's not hard to find. You will want to pull all the skinny leaves off of the "stalk" (don't know what is called) of the herb, and then chop it up really well. It smells soooo good!
I like to serve this on those thin sandwhich rounds, but its also good with pita, or just eaten with a spoon!