Tarragon-Walnut Chicken Salad

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in large skillet or dutch oven.
  • Add enough water to cover chicken.
  • Bring to a gentle boil over medium high heat.
  • Reduce heat and simmer 15 minutes or until juices run clear.
  • Remove chicken from liquid.
  • Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
  • Whisk in walnut oil until blended.
  • Stir in chopped tarragon and chives.
  • Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
  • Mix well.
  • Stir in chicken.
  • Cover and refrigerate 1-2 hours or until well chilled.
  • Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
  • Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
  • *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.
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