3 lbs. cooked chicken breasts
1/2 c. dairy sour cream
1/2 c. Hellmann's mayonnaise
2 celery ribs, chopped
1/2 c. chopped, shelled walnuts
1 tbsp. crumbled dried tarragon
Salt & fresh ground pepper to taste

Shred chicken into bite-sized pieces, transfer to a large bowl. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

Add celery, walnuts, tarragon, salt and pepper to taste and toss well. Refrigerate, covered for at least 4 hours. Taste and correct seasoning before serving.