Chilled Chicken Salad Ala Orange

Rinse the navel oranges well and dry with paper towels. Cut a 1/2″ slice off the top of the oranges. You will notice on a navel orange the pith is thick; using a paring knife carefully cut into the orange between the fruit and pith in a circular motion being careful not to cut through the skin. Scoop out the fruit with a spoon and place fruit in a bowl to use for another purpose. Zest the lemon into a bowl and set aside. Squeeze lemon juice into a separate small bowl. Using a brush coat the inside of the orange shell/cup with the lemon juice. Set the orange cups aside—you will be using them shortly.

In a medium size mixing bowl add the drained chicken chunks. Using two forks break chicken apart. Add diced celery, green onion, tarragon and black pepper and mix together with a spatula. Add sour cream and mayonnaise and mix again. Add mustard and lemon zest and mix thoroughly.

On two individual serving dishes place the orange cup in the center of dish. Generously scoop chicken mixture filling into each cup, filling them to the top. Cover with plastic wrap and refrigerate 30 minutes before serving.

I love this for lunch! I usually have a variety of crackers to spread some delicious chicken salad onto. Enjoy!