Tarragon chicken salad

8 ounces whole almonds

3 boneless chicken breasts

Olive oil

Salt and pepper

½ seedless cucumber, peeled and diced

½ cup celery, finely diced

⅓ cup yellow onion, finely chopped

Tarragon mayo

¾ cup sour cream

¾ cup mayonnaise

2 tablespoons lemon juice, freshly squeezed

1 tablespoons dried tarragon

Heat oven to 350 degrees.

Spread almonds on cookie sheet and bake for 5 minutes. Remove and chop; set aside.

Rub chicken breasts with olive oil, salt and pepper. Place on baking sheet and bake for 35 minutes or until done. Remove and let cool. Dice into bite-size pieces and add to a large bowl with the cucumber, celery, onion and almonds.

For dressing: Whisk together sour cream, mayonnaise, lemon juice and tarragon. Season with salt and pepper. Fold into salad ingredients. Chill well before serving. Serve on bibb lettuce or croissants.

Serves six.

Nutrition values per serving: 510 calories, 38 g fat (12 g saturated), 22 g carbohydrates, 1 g fiber, 23 g protein, 90 mg cholesterol, 1270 mg sodium.

Judy Pinson