Tarragon Chicken Salad

Step 1

1 Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 Generously grease a large, rimmed baking sheet with butter

Step 3

3 Scatter the onion slices and a generous amount of herbs on the baking sheet, then lay the chicken breast halves on top, skin side up, in a single layer

Step 4

4 Sprinkle with lemon juice, then season lightly with salt and pepper

Step 5

5 Roast for 30 to 40 minutes, until the meat’s juices run clear

Step 6

6 and the internal temperature is 155 degrees

Step 7

7 Do not overcook

Step 8

8 Let the chicken rest for 5 minutes and check the temperature again, it should be 165

Step 9

9 Let cool

Step 10

10 Discard the herbs and onions

Step 11

11 Remove and discard the skin and bones and shred the chicken, or cut it into slivers or small cubes and transfer to a bowl

Step 12

12 Add the tarragon and season lightly with salt and pepper, tossing to incorporate

Step 13

13 In a separate bowl, stir together the sour cream and mayonnaise until combined

Step 14

14 Add to the chicken a bit at a time to produce a salad that is creamy but not wet

Step 15

15 Mix in more of the sour cream and mayonnaise, to reach desired texture

Step 16

16 Stir in the celery and the pecans, if using

Step 17

17 Taste, and season with more salt and/or pepper, if desired

Step 18

18 Serve right away or refrigerate and serve chilled