Poach chicken in water for 10 minutes or until cooked through. cool and cut into strips
Halve the nectarines or peaches, remove stones and cut into wedges
slice the ham thickly then cut into strips and mix together with the chicken and fruit.
Make a dressing by whisking together the olive oil,wine vinegar, honey, mustard, and garlic and season with salt and pepper. Add the tarragon and soured cream and check the seasoning.
Toss the chicken mixture in half the dressing. Arrange the salad leaves on a large serving platter and spoon the chicken mixture on top.
Just before serving pour over the remaining dressing and garnish with some freshly chopped tarragon leaves.
This dish can be made in advance and stored in the fridge until ready to serve.
Great with other salads and fresh crusty bread
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