Tarragon Chicken Salad
- 4 lbs chicken breasts, bone-in
- 1 c chopped celery
- 1/2 c onion (such as Vidalia)
- 1/2 c slivered almonds-toasted (optional)
- 2 c Hellman's Mayonnaise
- 3/4 c sour cream
- 1/4 c white wine- chablis, chardonnay or chenin blanc
- 1 T crushed tarragon or 2 T fresh
- 1 t salt (optional)
- 1/4 t pepper
Boil chicken breasts for 1 1/2 hours with 2 stalks celery, broken in half and 2 quartered onions, skin still on and enough water to cover chicken.
Remove chicken and cool. Discard skin and bones. Reserve broth for another use, if desired. Chop chicken into bite-sized pieces and combine with chopped celery, onion and almond slivers.
Mix dressing ingredients together and combine with chicken mixture.
Submitted By: Betsy
I usually use a whole chicken rather than just breasts.
This recipe was designed for a food vendor and makes a lot- I generally half the recipe.
Add the dressing to the dry mix- it's a pretty moist salad and you may prefer less dressing.