Tarragon-Walnut Chicken Salad

This is a beautiful way to serve chicken salad. Looks and tastes elegant. Thank you cooking club

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1  tablespoon  tarragon wine vinegar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 2  tablespoons walnut oil
• 2  tablespoons fresh tarragon, chopped plus 4 sprigs
• 1  tablespoon fresh chives, chopped
• 1  cup walnuts, chopped &,divided
• 1⁄2 cup  dried apricot, chopped &,divided
• 4  large lettuce leaves

Directions

1. Place chicken in large skillet or dutch oven.
2. Add enough water to cover chicken.
3. Bring to a gentle boil over medium high heat.
4. Reduce heat and simmer 15 minutes or until juices run clear.
5. Remove chicken from liquid.
6. Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
7. Whisk in walnut oil until blended.
8. Stir in chopped tarragon and chives.
9. Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
10. Mix well.
11. Stir in chicken.
12. Cover and refrigerate 1-2 hours or until well chilled.
13. Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
14. Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
15. *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.