This old-fashioned chicken salad makes a great no-cook summer dinner, whether spooned onto crisp lettuce leaves as a main-course salad or tucked between slices of toasted whole-grain bread for upscale chicken sandwiches.
Tarragon Chicken Salad
3 Tbs. sour cream
2 Tbs. Dijon mustard
2 Tbs. mayonnaise
2 Tbs. chopped fresh tarragon
2 tsp. honey
1 tsp. chopped pink peppercorns
2 cups (12 oz./375 g) diced cooked chicken
2 celery stalks, thinly sliced
2 green onions, thinly sliced
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste
In a bowl, whisk together the sour cream, mustard, mayonnaise, tarragon, honey and pink peppercorns. Fold in the chicken, celery, green onions and parsley. Season with salt and pepper. Serve immediately. Serves 2 to 4.
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.