You'll need:

• 6 to 8 boneless skinless chicken breasts covered in heavy cream, sprinkled with salt and pepper and baked at 350°F for 30-40 minutes

Cool the baked chicken.

Shred the meat and add:

• Equal amounts (approximately half cup each, but more if your prefer as long as the quantities of each are equal) sour cream and regular mayonnaise to coat the baked chicken and other ingredients

• To taste:  

  • Minced white onion
  • Chopped walnuts
  • Halved fresh red seedless grapes
  • Chopped celery
  • Golden raisins
  • Salt
  • Fresh cracked pepper
  • Approximately 1 tablespoon dried tarragon - add more if you prefer
  • Juice of 1/2 fresh lemon

Let your chicken salad sit overnight in the refrigerator (covered) so the flavors can meld.

Serve a over bed of mixed greens or on whole wheat or marble rye bread.

Accompany your meal with iced lemonade, salty chips and macaroni or another cold salad.