There is so much I cannot resist when it comes to food. Those who know me best will tell you that I just can’t help myself when it involves feeding those that I love. So where would my good ol’ southern manners be if I didn’t share with you my absolute favorite chicken salad recipe.
But first, I must confess God’s great big and glorious sense of humor with me. Better yet, how He figured out that one sure way to get into my heart would be through my stomach as He won me over during lunch hour while I was devouring some chicken salad with my Bible study teacher at a local luncheon spot.
Needless to say, chicken salad has had a soft place in my heart and become a staple in my fridge ever since. I hope this recipe delights your taste buds and feeds your soul as much as it does mine. It’s beyond delicious and truly divine if I do say so myself!
Tarragon & Pecan Chicken Salad
4 cups of shredded cooked chicken breasts
1 cup finely chopped celery
1 cup chopped pecans
1 cup mayonnaise
1 cup sour cream
¼ cup dried tarragon
salt and pepper
Place shredded chicken in a large mixing bowl. Salt and pepper to taste. Add in chopped celery, pecans, and tarragon. In a smaller bowl mix together the sour cream and mayonnaise until well blended. Pour the sour cream and mayonnaise dressing over shredded chicken and stir well until all the chicken is evenly coated in dressing. Spoon chicken salad into your favorite serving dish and garnish the top with some tarragon and chopped pecans. For convenience sake, I like to make it a day ahead and chill overnight.
From my nest to yours,