Bistro Cranberry Almond Chicken Salad

This is a Bistro family secret… sshhhh, don’t tell anyone I told you! This is by far our most popular item we sell. Due to the rich ingredients, this is definitely a special treat. 

3 pounds-Boneless whole chicken breasts

1 Tablespoon crumbled dried tarragon

Salt and pepper to taste

Dice and chill after cutting small rough dice 

1 cup heavy cream

½ cup Heavy mayonnaise  mayonnaise

Almost 50% celery to chicken cut into ¼ inch pieces

½ cup slivered almonds Toasted

½ cup dried cranberries

1. Arrange chicken breast in a single layer on a small baking pan (wax paper or parchment if you have) spread with heavy cream covering all the chicken. Sprinkle with tarragon salt and pepper. Cover with parchment and a sheet tray and bake in a 350 degree oven 20-25 min until chicken is done. Cool and dice into small pieces. Place in large bowl.
2. Add celery, taste salt and pepper, cranberries & almonds Toss well. 
3. Add mayonnaise and refrigerate at least 4 hours.6-7 servings.