Ingredients – Enough for 6-8 generous servings & refrigerates well
4 large chicken breasts, with bone and skin
1 cup best quality real egg mayonnaise, I use Helmans
¼ cup lite sour cream
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
3 stalks celery, finely diced
3 spring onions, white and green part finely sliced
1⁄3 cup finely chopped fresh tarragon
Salt & freshly ground black pepper
Preheat oven to 180C. Place the chicken breasts on a baking tray and season well with salt and pepper. Drizzle with a little olive oil and roast in the oven for 30 -35 minutes. Leave aside to cool. Place the mayonnaise, sour cream, lemon juice, dijon mustard, vinegar and a generous pinch of black pepper in a large bowl and whisk to combine. Taste for seasoning and add salt if required. Stir in the celery, spring onions and tarragon. When the chicken is cool enough to handle remove the meat from the bone and discard the skin.
Cut the chicken into large dice, depending on how chunky you like your chicken salad. I normally cut them into 1-2cm dice. Put the diced chicken back into the tray they were baked in and stir them around in the juices that have accumulated in the pan, this gives great flavour and makes the chicken even moister. Add the chicken to the mayonnaise mixture and gently stir through. Taste again for seasoning and adjust with more, salt, pepper or lemon juice. The salad tastes best when it has had time to sit in the fridge for about an hour.