2 c. cold white chicken meat, cooked
1 tbsp. fresh chopped tarragon
2 tbsp. white wine
1 c. mayonnaise
1/2 c. sour cream
2/3 c. macadamia nuts, chopped
4 hard cooked eggs

Note: I didn't put hard boiled eggs in salad. I placed deviled eggs along sides.

1/4 c. capers

Combine chicken with tarragon. If you use dried tarragon, soak for 45 minutes in the white wine. Add mayonnaise to sour cream and beat well. I also add chives chopped and salt and pepper. Toss capers, chicken, and nuts. Arrange on a bed of lettuce, the deviled eggs and black olives for color.