• 3 cups chicken breasts , cooked and diced (poached or baked, we prefer poached because it is moister)
  • 1 1/2 cups finely chopped celery
  • 1 small onion (finely minced, we prefer a sweeter onion, like Vidalia)
  • 1 1/2 tablespoons horseradish , prepared (zing is proportionate to horseradish, so adjust at will)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon mustard , spicy
  • 1 tablespoon tarragon (dried, or fresh tarragon to taste)
  • salt (to taste)
  • pepper (to taste)
  • 1 Mix together sour cream, mayonnaise, mustard and horseradish.
  • 2 Stir in chicken, celery, onion, tarragon, salt and pepper.
  • 3 Allow at least a few hours “meld” time in the refrigerator. It improves the flavor dramatically. * I've counted the minimum meld time as cook time *.
  • 4 Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.