Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cold white chicken meat |
| 1 tablespoon | Finely chopped (fresh) |
| \N \N | Chopped tarragon or 1 tea. |
| \N \N | Dried tarragon soaked in |
| \N \N | 2 Tablespoons of white wine. |
| 1 cup | Mayonnaise |
| 1 cup | Sour cream |
| \N \N | Salt and pepper to taste |
| ⅔ cup | Macadamia nuts (chopped) |
| 4 mediums | Hard cooked eggs, quartered |
| ¼ cup | Capers |
Directions:
Combine the chicken and tarragon. (If using dried tarragon, soak it for 45 minutes in white wine) Add mayonnaise to sour cream and beat well. Taste for seasoning. Reserve some of the mayonnaise mixture for garnish and toss the chicken and nuts with the remainder. Arrange salad on bed of greens and garnish with reserved mayonnaise mixture, the eggs and capers.
Source James Beard How to Eat Better For Less Money submitted by marina