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Tarragon Chicken Salad Lettuce Cups
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Description
Simple, fresh ingredients make the best Chicken Salad! Pretty enough for company, but kids love it too!
Ingredients
- 2 whole Chicken Breasts, Bone In(or 4 Split)
- 2 teaspoons Olive Oil
- 1 pinch Salt
- ½ cups Mayonnaise
- ⅓ cups Sour Cream
- 1 Tablespoon Dried Tarragon
- ½ teaspoons Salt
- 3 Tablespoons Sliced Almonds
- 1 head Boston Bibb Lettuce
- ¾ cups Green Grapes, Sliced In Half
- 2 stalks Celery, Cut Into Pieces 1/4 Inch Wide
Preparation
Preheat oven to 350 degrees. Place chicken on a foil-lined pan, sprinkle with olive oil and kosher salt. Bake for 20-25 minutes until cooked through. Remove from the oven and let cool. In the meantime, slice celery and grapes. In a separate small bowl, whisk mayo, sour cream, tarragon, and salt. Cube chicken and place in a bowl with the grapes and celery. Pour the mayo mixture over the chicken and mix well. Refrigerate for at least 2 hours(tarragon flavor will intensify). Before serving, separate the chicken salad into lettuce cups. Sprinkle with almonds and serve.
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