- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 cup finely chopped celery
- 1/4 cup minced fresh tarragon or 1 tablespoon dried tarragon
- 5 cups cubed cooked chicken
- In a medium bowl, combine sour cream, mayonnaise, celery and tarragon; stir in chicken. Refrigerate for 2-3 hours. Yield: 4-6 servings.
Originally published as Tarragon Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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