Place chicken between pieces of wax paper or plastic wrap.  Pound slightly to an even thickness.  Cook the chicken for about 10 minutes.

Allow to cool slightly and cut into cubes.  Or use chicken breast from purchased rotisserie chicken.

In a large bowl, combine the chicken, celery, sour cream, mayonnaise, pecans and tarragon.  Add salt and freshly ground pepper to taste.

Mix well.  Gently fold in the peaches.  Refrigerate the salad until ready to serve.

YM 2012

Per serving: 210 calories, 6.6 g total fat, 19.7 g protein, 17.7 g carbohydrate, 1.4 g dietary fiber, 46 mg. cholesterol, 477 mg sodium