 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Tarragon is the key secret to this recipe as well as saute the chicken, which gives the chicken so much flavor! The sour cream gives a white creaminess that mimics the restaurants. You could also add halfed red grapes for the Sonoma chicken salad but minus the bacon if you're going that way. Ingredients:
4 chicken breasts |
olive oil |
salt and pepper |
3/4 - 1 cup of diced celery |
1/4 cup of chopped scallions |
4 slices of bacon, cooked |
1/2 cup of mayonnaise |
1/2 cup of sour cream |
1 teaspoon of tarragon or 1 tablespoon fresh tarragon |
lettuce leaves |
tomato, sliced |
bread slices, of course |
Directions:
1. Heat a large skillet with a couple TBS of olive oil. Meanwhile season chicken with salt and pepper. Fry the chicken about 4 minutes per side (**important tip: watch the clock for 4 minutes turn over for another 4 minutes, you will always end up with the chicken cooked through without drying it out!) Set aside to cool. (**try not to cut into the chicken you'll let all the juices run out)
2. When the chicken is cool, dice the chicken and set aside.
3. For the dressing, mix togther the mayonnaise, sour cream, 1 teaspoon salt and 1/2 teaspoon of pepper. Fold in the tarragon leaves.
4. Place the diced chicken in a bowl, add the celery and scallions. Pour the dressing over the chicken and toss well.
5. Assemble:
6. Toasted white bread
7. Chicken salad, then the bacon slices
8. Lettuce and Tomato
9. Smear the mayo on the top slice, serve!
|
|