Creamy Chicken and Grape Salad with Toasted Almonds

Serves 8

Ingredients:

Directions:

1. Preheat oven to 450 degrees F.
2. Arrange chicken in a saute pan large enough to hold it in a single layer. Bring the broth to a simmer over medium high heat and poach the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170°F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.)
3. Meanwhile, spread almonds on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. (You can also toast them in a dry sauté pan over medium heat until golden and fragarant, tossing them, so they get evenly toasted).
4. Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and almonds; stir to coat. Refrigerate until chilled, at least 1 hour.