TARRAGON CHICKEN SALAD from The Silver Palate Cookbook
After making this salad fresh every day for four years and never tiring of the taste, we think it’s safe to say that this one really wears well. It is dressy enough to serve as a main course; delicious enough to have in a sandwich; and so simple to assemble that you will make it often. For a different taste, substitute black walnuts. 
         boneless whole chicken breasts, about 3 pounds
         1 cup crème fraiche or heavy cream
         1/2 cup dairy sour cream
         1/2 cup mayonnaise
         2 celery ribs, cut into 1-inch-long pencil strips
         1/2 cup shelled walnuts
         1 tablespoon crumbled dried tarragon
         salt and freshly ground black pepper, to taste
1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a
preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

 2. Shred meat into bite-size pieces and transfer to a bowl.

 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

 4. Add. celery, walnuts, tarragon, salt and pepper to taste, and toss well.

 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

 4 to 6 portions