Chicken Salad Recipe

Growing up, I was fortunate to learn most of my kitchen skills from my mother.  Mama collects cookbooks and has so many family recipes.  She puts a lot of love in her meals. When I got married, I tried to learn from my mother in law.  I still cannot make her wonderful potato salad exactly as she did.  I don't buy a lot of prepackaged convenience foods because of the "stuff" that makes them convenient, not to mention the expense.  This leads me to my post for today.  If you stand in front of your cabinet, pantry, fridge, etc... and think hmm.... what DO I want?  Give this recipe a try.  It has lots of flavor and satisfying crunch.  If you don't have chicken, tuna can be substituted with no problem.  You can even reduce the fat by using low fat mayo and sour cream.  I love this salad on a bed of fresh spring mix.  Yum!

Ingredients
4-4 oz Skinless boneless chicken breast halves
3/4 c Diced Gala apple
3/4 c Diced Red Delicious apple
1/2 c Diced Granny Smith apple
1/2 c Thinly sliced celery
3 T   Chopped pecans, toasted
1/4 c Mayonnaise (I prefer Dukes. It is sugar and gluten free)
2 T   Sour Cream
1 1/2 tsp Stone ground mustard
1  tsp minced (fresh) or 1/2 tsp (dried) tarragon
1/4 tsp Salt
1/8 tsp Pepper


Preparation
1.  Place chicken in a saucepan and cover with water; bring to a boil.  Cover, remove from heat, and let stand 15 minutes.  Drain, cool, and coarsely chop chicken.

2.  Combine chicken, apples, celery, and pecans in a bowl; tossing gently to mix.


3.  Whisk together mayonnaise, sour cream, mustard, tarragon, salt and pepper.  Pour over chicken mixture; toss gently to coat.  Cover; chill at least 30 minutes.

Yield:  Approximately 4 servings