Otis and I have recently developed an obsession with Central Market's Chicken Tarragon Salad. It is so good, but the cost is a bit prohibitive to us eating it as often as we'd like. So, I decided to see if I could duplicate the recipe. I think I've come up with a version that's pretty close, so I thought I'd share it with you and the rest of the interwebs:

2 lbs chicken breast (I use boneless, skinless or tenders)
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp. fresh tarragon, minced
1/4 cup red onion, finely diced
1-1 1/2 cups grapes, cut in half
1/4 cup chopped pecans

Salt and pepper chicken, bake at 350 for 20-30 minutes, until done. Let cool, then cube into bowl. Add rest of ingredients to bowl and mix thoroughly. Refrigerate for minimum of 2 hours, preferably overnight.

Otis prefers to eat his between 2 thick slices of bread. I like mine with crackers, or just by itself. Hope you enjoy!