Creamy Tarragon Chicken Salad

Directions

Preheat oven to 450° F.

Arrange chicken in a glass baking dish large enough to hold it in a single layer.

Pour broth around the chicken.

Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170° F, 30 to 35 minutes.

Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.

(Discard broth or save for another use.)

Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes.

Let cool.

Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl.

Add celery, grapes, the chicken and walnuts; stir to coat.

Refrigerate until chilled, at least 1 hour.