Tarragon Chicken Salad with Walnuts
1 1/2 lb. chicken breasts 1/4 c. sour cream (light is fine, as is yogurt)
1 tbsp. tarragon vinegar 1/2 tsp. tarragon (1/2 tbsp. if you have fresh)
1/2 c. chopped celery 1/4 tsp. salt & a good grinding of pepper
1/4 c. mayonnaise (light is fine) 2 oz. toasted walnuts, chopped
Poach chicken breasts 6 minutes in simmering, salted water. Remove from heat, cover, and allow to stand 10-15 minutes, until cooked through. Place on a cutting board and allow to cool 10-15 minutes. Cut into small cubes and toss with vinegar and celery. Mix mayonnaise, sour cream, and tarragon well. Add to chicken, along with salt & pepper. Stir in nuts just before serving. Serves 4.