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Tarragon chicken salad




Source of Recipe


unknown


List of Ingredients





1 pound boneless, skinless chicken breast
1/2 cup fresh herbs - your preference
1 onion, thickly sliced
juice of 1 lemon
salt
pepper

2/3 cup chopped celery
1 small shallot, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (or pine nuts)
1 TBSP. finely chopped fresh tarragon leaves
1/2 cup sour cream (low fat OK)
salt
pepper
(cilantro for garnish)

Roasting the chicken: Spray a shallow roasting dish with cooking oil spray. Layer the bottom with thinly sliced onions, 1/2 cup fresh herbs of your choice. Lay chicken breasts on top and squeeze the juice of one lemon over the chicken. Sprinkle with salt and pepper. Roast uncovered for 35 minutes at 375 degrees. Cool and chop for salad.

Making the salad:Combine chicken with remaining ingredients. Taste for salt and pepper, and chill for several hours or overnight to let flavors blend.
Taste again for salt and pepper before serving.
Cut bread into small finger sandwich size and place a tablespoon of salad on each. Top with a few cilantro leaves and serve.



Recipe