Tarragon-Walnut Chicken Salad

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READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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