Instructions: Put chicken in a large skillet and cover with cold water.

Add salt and pepper.

Simmer for 8 minutes cover and remove from heat.

Let chicken rest in pan until cool enough to handle.

Cook brocoli in salted boiling water until crisptender about 6 minutes. Drain under cold water and let cool.

Cut chicken into 1/2 inch cubes and broccoli into bitesized pieces.

In a large bowl combine chicken broccoli 3/4 cup walnuts and half of tarragon.

In a small bowl mix remaining tarragon
lemon juice mayonnaise yogurt or sour cream cayenne salt and pepper until blended.

Toss with chicken mixture.

Taste and adjust seasoning.

Line a serving dish with salad greens.

Mound chicken mixture over them. Sprinkle with remaining walnuts.

Chunks of chicken and toasted walnuts make this broccolibased salad a substantial dish..

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