At Berkeley, there was a Tarragon Chicken salad that I loved spending my dining points on. This will hopefully be great as well!
Recipe from Framed.
Ingredients
2 chicken breasts, cooked and torn into bite size shreds
1/4 cup sour cream
1/4 cup mayo
1 celery rib, chopped
1/4 cup walnuts
2 tablespoons chopped fresh tarragon (or 1/2 tablespoons dried, if you must.)
Salt and pepper to taste
Directions
1. Whisk sour cream and mayo together and pour over chicken.
2. Add remaining ingredients and toss well. You can serve cold or at room temperature.
No comments:
Post a Comment