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  • Tarragon Chicken Salad

    1 vote
    Tarragon Chicken Salad
    Servings: 8
    by DCMH
    562 recipes
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    Ingredients

    • 1 onion, peeled and sliced
    • 2 tsp crushed tarragon leaves
    • 1 tsp crushed dried parsley
    • 1/2 tsp crushed dried basil
    • 4 (4 to 6-oz) fresh boneless, skinless chicken breasts
    • 3 Tbsp fresh lemon juice
    • 1/4 tsp salt
    • 1/8 tsp ground black pepper
    • 3/4 cup chopped pecans
    • 1/4 cup sour cream
    • 1/4 cup mayonnaise

    Directions

    1. Preheat oven to 400F.
    2. Greaase a 13x9x2-inch baking pan; cover the bottom with onions. Sprinkle tarragon, parsley, and basil over onions.
    3. Arrange chicken breasts on top and sprinkle qith 1 Tbsp lemon juice, salt, and pepper.
    4. Roast for 30 to 40 minutes or until the chicken is tender (165F internal temp). Cool then thinly slice.
    5. In a large mixing bowl combine the chicken, pecans, sour cream, mayonnaise, and remaining lemon juice. Stir until smooth and creamy. Serve immediately.

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