Tarragon And Dill Chicken Salad

In the Pantry Challenge video series, Lauren Braun Costello, a chef, author and food stylist, shows busy moms how to make wholesome meals using ingredients they already have in their pantries, solving their unique cooking challenges.

In this video, Lauren shows Peggy S., a mother of four and registered nurse, how to use the extra sour cream sitting in her fridge to make a light, tasty chicken salad. You can only have taco night so many times before that container of sour cream goes bad, after all.

First Lauren makes the dressing, combining sour cream with mayonnaise, cider vinegar and a little sugar. These four ingredients will give the chicken salad a creamy texture, tangy flavor and a balance of acidity and sweetness. After adding a healthy pinch of freshly ground black pepper and kosher salt, Lauren stirs the mixture and adds cubes of chicken and halved grapes. Her final touch? Roughly chopped fresh tarragon and dill. Remove their stems before chopping, and leave the herbs as large (for a more rustic salad) or as fine as you'd like. Lauren offers another tip on using herbs: As a general rule of thumb, if you're substituting dried herbs for fresh, cut the amount in half (so if a recipe calls for a tablespoon of fresh tarragon, use a half tablespoon of dried.) She gives it all one last stir, and this quick chicken salad is ready to be enjoyed.

Get the Recipe for Tarragon and Dill Chicken Salad.