Post by carla on Aug 14, 2008 10:07:06 GMT -5
1 lb. boneless, skinless chicken breasts
2 stalks celery, chopped
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. coarsely chopped pecans
1/4 t. dried tarragon
salt
freshly ground black pepper
1 c. cubed peaches
Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly to an even thickness.
In a non-stick frying pan over medium heat, cook the chicken for 10 minutes, or until it is cooked through. Add a little water to prevent burning. Remove the chicken from the pan. Allow to cool slightly and cut into cubes.
In a large bowl, combine the chicken, celery, sour cream, mayonnaise, pecans, tarragon, salt and pepper to taste. Mix well.
Gently fold in the peaches. Refrigerate the salad until ready to serve.
2 stalks celery, chopped
1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. coarsely chopped pecans
1/4 t. dried tarragon
salt
freshly ground black pepper
1 c. cubed peaches
Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly to an even thickness.
In a non-stick frying pan over medium heat, cook the chicken for 10 minutes, or until it is cooked through. Add a little water to prevent burning. Remove the chicken from the pan. Allow to cool slightly and cut into cubes.
In a large bowl, combine the chicken, celery, sour cream, mayonnaise, pecans, tarragon, salt and pepper to taste. Mix well.
Gently fold in the peaches. Refrigerate the salad until ready to serve.