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Haven't made this for years, but it just scrumptious.
......... We feel this is a chicken salad with style as well as substance. It is dressy enough to serve as a main course, delicious in a sandwich, and so simple to assemble that you'll soon know the recipe by heart. We adore this recipe and think it's pretty safe to say that it wears well-it has for decades now. You can always vary it by using black walnuts, or by tossing in some green grapes or dried cranberries.
INGREDIENTS
• About 3 pounds boneless, skinless whole chicken breasts • 1 cup Crème Fraîche or heavy cream • 1/2 cup sour cream • 1/2 cup mayonnaise, preferably Hellmann • 2 celery ribs, cut into 1-inch-long pencil strips • 1/2 cup shelled walnuts • 1 tablespoon crumbled dried tarragon • Salt and freshly ground black pepper, to taste
DIRECTIONS 1. Preheat the oven to 350°F. 2. Arrange the chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with the crème fraîche and bake until cooked through, 20 to 25 minutes. Remove from the oven and cool. 3. Shred the meat into bite-size pieces and transfer to a bowl. 4. Whisk the sour cream and mayonnaise together in a small bowl and pour over the chicken mixture. 5. Add the celery, walnuts, tarragon, and salt and pepper, and toss well. 6. Refrigerate, covered, for at least 4 hours. Taste and correct the seasoning before serving.
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