chicken breasts (boneless & skinless)
fresh tarragon
salt and pepper, to taste
white wine

Poach boneless, skinless breasts of chicken in water with sprigs of fresh tarragon, salt, pepper and white wine. Remove when chicken is cooked and refrigerate.

SALAD:

diced cooked chicken breasts
1/4 cup mayonnaise
1/4 cup dairy sour cream
2 tbsp. whole grain mustard
1/2 tbsp. dry tarragon
4 drops Tabasco sauce
1/4 cup diced onion
1/8 cup finely diced celery
salt and pepper, to taste

Dice chicken and add all other ingredients, then mix and let stand for at least thirty minutes.

This makes a great sandwich, especially hot on a good rye bread with Gruyere, tomato and sprouts.

Submitted by: Eric Watt