Serves: 4
Total Calories: 199
In a medium bowl, stir vermouth and tarragon let stand for 5 minutes. Add chicken toss to coat.
Meanwhile, in a small bowl, stir mayonnaise, sour cream, capers if desired, paprika, salt and hot pepper sauce until blended. Pour over chicken mixture stir until chicken is well coated. Stir in half of the nuts.
Line a serving platter with lettuce leaves. Mound chicken salad in the center. Sprinkle with parsley. Garnish with eggs and remaining nuts.
This Island Chicken Salad recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.
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