Recipe(tried): Chicken Salad (using mayonnaise and sour cream)

CHICKEN SALAD

2 cups cooked and cubed chicken breast meat
Salt and pepper, to taste
1/2 cup chopped pecans (optional)
2 stalks celery, chopped
1/2 teaspoon dried tarragon
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream

Season the chicken with salt and pepper to taste. Stir in the pecans, if desired, celery, tarragon, mayonnaise and sour cream. Refrigerate until ready to serve.

Makes about 3 cups

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