Tarragon Chicken Salad Recipe
Servings: 8
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Ingredients
- 1 onion, peeled and sliced
- 2 tsp crushed tarragon leaves
- 1 tsp crushed dried parsley
- 1/2 tsp crushed dried basil
- 4 (4 to 6-oz) fresh boneless, skinless chicken breasts
- 3 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 3/4 cup chopped pecans
- 1/4 cup sour cream
- 1/4 cup mayonnaise
Directions
- Preheat oven to 400F.
- Greaase a 13x9x2-inch baking pan; cover the bottom with onions. Sprinkle tarragon, parsley, and basil over onions.
- Arrange chicken breasts on top and sprinkle qith 1 Tbsp lemon juice, salt, and pepper.
- Roast for 30 to 40 minutes or until the chicken is tender (165F internal temp). Cool then thinly slice.
- In a large mixing bowl combine the chicken, pecans, sour cream, mayonnaise, and remaining lemon juice. Stir until smooth and creamy. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 97 | 88% |
| Total Fat 11.16g | 14% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 116mg | 5% |
| Potassium 67mg | 2% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.16g | 1% |
| Protein 0.86g | 1% |
