Tarragon Chicken Salad

 - Tarragon Chicken Salad -

1 cup sour cream
1 cup Greek yogurt
8 pounds chicken
salt
pepper
tarragon, parsley, basil, thym
2 cups chopped celery
lemon juice
2 cups dried cherries


Spread a layer of onions and then a layer of herbs in the bottom of a baking dish.
Layer the chicken breasts on top of the herbs and onions.
Add lemon juic, salt, and pepper to the dish.
Bake at 350 degrees fo 25-30 minutes.
Cool completely.
After cooling, shred.
Combine in a bowl with tarragon, sour cream, and yogurt.
Stir in chopped celery and cherries.
Chill for 2 hours or up to 24 hours.
Serve on croissants.