Traditional Chicken Salad

This recipe reminds me of the delicious chicken salad sandwich I had a few times at the Mockingbird Cafe in Warsaw! I love the various textures with grapes, pecans, and celery.
Note: I seasoned my chicken with salt & pepper and realized, after the fact, that I should have tasted the mixture prior to adding additional salt and pepper into the recipe. It was a little over-salted, but no complaints from the husband so it wasn't terrible :) I ended up adding more sour cream to balance out the salt, but I will remember this next time around!

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tbs. chopped fresh tarragon (I used 2 tsp. dried)
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 3 cups chopped cooked chicken
• 2 cups halved red grapes
• 1 cup chopped celery
• 1 cup chopped toasted

Croissants
Green leaf lettuce

In a large bowl, stirl together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

Makes 7 cups

Recipe: Cooking with Paula Deen, March/April 2014 issue