Donna’s Tarragon Chicken Salad

20 January 2016:  With 11 of us staying together for several days for a family celebration, I prepared a few dishes that would be ready for lunches, and one of them was my very popular tarragon chicken salad.  Once the chicken is cooked, all you have to do is mix together the ingredients and refrigerate.  It is  delicious on top of greens, in a sandwich or stuffed into a pita pocket.  Bon Appetit!  Best, Donna:

Donna’s Tarragon Chicken Salad

Ingredients:

7.5 - 8 cups shredded chicken meat, (seasoned with salt & pepper, cooked in slow cooker on High for 5 hours, skinned and boned), ~1.5 whole 5 pound chickens

4 stalks celery, chopped

3 green onions, chopped

1.5 cups whole pecans, coarsely chopped

1.25 cups Hellman’s Canola Oil Mayonnaise (cholesterol free)

3/4 cup low fat sour cream (6 ounce container)

1 Tablespoon dried tarragon leaves

1 teaspoon salt

1/2 teaspoon pepper

Method:

Gently mix all ingredients together and chill for about 4 hours or more before serving.

Serves 12.

Copyright 2016.