Creamy Taragon Chicken Salad

I'm addicted to this chicken salad. So was my neighbor in McKinney, TX when she was pregnant. I was making a lot of this salad and packing it in containers for her. When I told her we were moving, she said, oh I'm going to miss you, now can I have your chicken salad recipe?

You can poach and shred your own chicken or you can buy a roasted whole chicken from the grocery store deli and tear it apart. I recommend this because it's way easier and if I can avoid touching raw chicken, I'm a happy girl! You can also make it healthier and use low-fat everything, but I just can't give up my mayonnaise yet so I use regular mayo.

1 whole roasted chicken, shredded with as much meat as you can scavenge
1/3 cup chopped walnuts or pecans
2/3 cup low-fat sour cream
1/2 cup mayonnaise
1 tbsp dried tarragon
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup finely diced celery
1 1/2 cups seedless red grapes, halved or quartered, depends on how big you want your chunks

1. Preheat oven to 350 degrees. Or use a toaster oven.
2. Spread walnuts in a single layer on a baking sheet and roast until golden brown. Watch them carefully because its very easy to go from golden brown to burnt black when roasting nuts!
3. Stir to combine all ingredients in a large bowl.
4.  Let chill for 30 minutes before serving. I mean hey, you can totally eat it right away but there's something yummier about cold chicken salad on soft sourdough bread!