1 chicken breast- best if rotisserie chicken
olive oil
kosher salt and fresh pepper
1/2 C pecan halves
1/2 C walnut halves
1/2 C real mayonnaise
1/2 C sour cream
1 T chopped taragon leaves
1 C green grapes cut in halves
Celery
Lettuce leaves
Cook chicken and cut into 3/4 inch dice
toast pecans and walnuts (7-8 min in oven)
mix mayo, sour cream, 1 tsp salt, 1/2 tsp pepper and half of tarragon leaves
add all remaining ingredients, serve over lettuce or on croissants.
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