Tarragon Chicken Salad
A creamy, flavorful chicken salad featuring tarragon, walnuts, celery, and a rich mayo-sour cream dressing, perfect for light lunches or elegant picnics.
Ingredients
Instructions
- Arrange chicken breasts in a single layer in a large jelly roll pan.
- Spread evenly with heavy cream and bake at 350°F for 20 to 25 minutes.
- Allow the chicken to cool.
- Shred the chicken into bite-sized pieces and transfer to a bowl.
- Whisk together sour cream and mayo in a small bowl and pour over the shredded chicken.
- Add diced celery, shelled walnuts, dried tarragon, salt, and pepper. Toss well to combine.
- Refrigerate the salad, covered, for at least 4 hours before serving.
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).