½cupdried cranberriesleave off for a low-carb version
3cupsCooked, shredded or diced chicken Rotisserie chicken works well.
Salt and black pepper to taste
Instructions
Mix sour cream, mayonnaise, tarragon, salt, pepper, diced celery, chopped walnuts, and cranberries together in a large bowl.
Mix shredded chicken with the dressing.
Enjoy in a lettuce wrap or as a sandwich.
Notes
See step-by-step pictures, tips, and variations above.You'll need about 3 cups of processed chicken or 2-3 cooked chicken breasts that weigh about 16 ounces in total.Storage: Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.To poach boneless, skinless chicken breasts, place 3-4 chicken breasts in a pot and cover with water. Bring water to a boil and then reduce the heat to low. Cover and cook for about 10-12 minutes or until the chicken is no longer pink. After the chicken cools, shred it with a fork or dice it.