Ingredients

500g chicken breast, boneless and skinless
2/3 cup celery, chopped
1/2 cup cranberries dried
1/2 cup pine nuts,toasted and chopped
1/2 cup sour cream
1 shallot, finely chopped
1 lemon, juiced
1 table spoon tarragon leaves (fresh) finely chopped
salt and pepper

Method

To roast chicken
Pre hear oven to 190 degrees Celsius
Use cooking oil to lightly coat a shallow dish
Place chicken in roasting dish and pour over the juice from the lemon
Salt and pepper to taste.
roast chicken - uncover - for 45 minutes.

Remove from oven and allow to cool before chopping.

To prepare the salad
In a large bowl combine the chopped chicken
with celery, cranberries, pecan or pine nuts
chopped shallot, tarragon leaves, sour cream
salt and pepper.

Toss gently
Refrigerate for at least a few hours - to allow the flavors to
blend and settle before serving.

(Serves: 4)