Delicious chicken salad

[sandnsea]

We had a finger food buffet Easter today with this chicken salad as the main dish. It was incredibly easy to make. We added celery and apples to it, and I picked up black grapes since they were in, they're more flavorful I think. We served it on croissants and low carb wheat wraps. YUM!!!

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_119790,00.html

[spindrifter]

1. Wow, that looks great!

[hippywife]

2. Hard to beat

a good chicken salad. :hi:

[grasswire]

3. reminds me of the Silver Palette chicken salad

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.