In a large shallow pan with a fitted cover, cover the chicken breast
with chicken sauce and add the tarragon leaves. Bring the chicken
stock to a boil, then turn down the heat, cover and simmer for 15
minutes. Remove the chicken to cool completely. Strain the broth
and save in the freezer for another recipe.
Cut the cooled chicken into bite sized pieces and put them in a
large mixing bowl with the celery, walnuts, mayonnaise, sour cream
and halved grapes. Mix it up gently but well. Salt and pepper to
taste.
You also can add curry powder to this for a different taste
experience.
Originally Submitted
12/18/2010
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