Poach chicken breasts with bullion in water. When cooked, cool and cut in bite-size pieces. While still warm, sprinkle with lemon juice and tarragon vinegar, tossing to mix. Allow to marinate for an hour or so. Place all ingredients in large bowl, add nuts last. Mix in mayonnaise, sour cream, lemon pepper, and salt.
Serve with fruit on the side -- cantaloupe, mango or peaches are good.
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