Follow these steps for perfect results
Chicken Breasts
With Bone
Olive Oil
Low-fat Mayonnaise
Low Fat Sour Cream
Lemon Juice
Mustard
Fresh Tarragon
Chopped
Sugar
Celery
Chopped
Coleslaw Mix
Or Shredded Cabbage
Salt
To taste
Pepper
To taste
Preheat oven to 350 F.
Place the chicken on a rimmed baking sheet.
Rub the chicken with olive oil.
Season the chicken with salt and pepper to taste.
Bake at 350 F for 45 minutes.
Remove pan from oven and set it on a rack to allow chicken to cool.
When cool enough to handle, peel off and discard the skin.
Pull the meat off the bone.
Cut the chicken into bite-size chunks or shred.
In a large bowl, beat together the mayonnaise, sour cream, lemon juice, mustard, tarragon, and sugar.
Stir in the celery and cabbage.
Fold in the chicken.
Season to taste.
Expert advice for the best results
For a spicier slaw, add a pinch of red pepper flakes.
Add chopped walnuts or pecans for extra crunch.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl or on a plate, garnished with a sprig of fresh tarragon.
Serve with crackers or bread.
Serve alongside a light soup.
Serve as a side dish at a barbecue.
The acidity of the rosé complements the creamy tanginess of the salad.
Discover the story behind this recipe
A common dish for potlucks and picnics.
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