1 pound chicken breasts, cut in half through the middle if thicker than 1 inch
2 tablespoons olive oil
2 teaspoon kosher salt, split
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon poppy seeds
2 teaspoon sugar
1/2 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
2 teaspoons tarragon
1 cup grapes, sliced in half
5 salad turnips or mild radishes, cut in half then in thin half-moons
1/2 cup chopped or sliced toasted almonds
1/4 cup dried cranberries
Preheat your oven to bake at 350 F.
Place the chicken breasts on a sheet pan lined with parchment paper. Rub the 2 tablespoons of olive oil all over the chicken breasts and season them with 1 teaspoon of salt and 1/4 teaspoon of pepper.
Place in the oven and bake for 15-20 minutes, or until cooked through and not pink in the middle, if you have a thermometer cook them to 160 F.
Allow the chicken breasts to cool to room temperature while you prepare the rest of the salad.
In a large bowl place the 1/4 cup of mayonnaise, 1/4 cup of sour cream, poppy seeds, sugar, 1 teaspoon of salt, white wine vinegar, lemon juice and tarragon. Use a whisk to mix everything together until well combined. Add grapes, turnips or radishes, almonds, and dried cranberries to the bowl. Move the cooled chicken to a cutting boarding and cut into 1/2-inch bite-sized pieces (I like to cut my chicken into fairly small pieces for chicken salad, but you can cut them to your preferred size.) Use a spoon or spatula to gently mix all of the ingredients together until everything is coated in the lemon-poppyseed dressing and well combined. Taste and add more salt or lemon juice if needed. Serve immediately or cover and store in the refrigerator until ready to eat. You can garnish with more tarragon or sliced almonds if desired.