Chicken Salad for a Crowd
  • 8 chicken breasts, skin on
  • 2 onions
  • Couple sprigs of fresh parsley and thyme
  • 2 T fresh tarragon
  • ½ c sour cream
  • ½ c mayo
  • 2 cups celery, finely chopped
  • 1½ cups of pecans
  • Salt and pepper
  1. Salt and pepper the chicken breasts and roast for about 30 minutes or until no pink meat remains
  2. Let cool and then remove the skin and cut the chicken into cubes
  3. Add herbs, celery and pecans
  4. Mix mayo and sour cream and pour over the top
  5. Add salt and pepper to taste
  6. Mix well and make into sandwiches or appetizers on toasted bread rounds
Recipe by The Rocky Mountain Woman at