Mustardy Chicken Salad with Radishes and Cornichons | America's Test Kitchen

Ingredients

• ½ cup crème fraîche
• 2 tablespoons whole-grain mustard
• 2 tablespoons water or chicken poaching liquid
• 1½ tablespoons Dijon mustard
• 1 tablespoon cider vinegar
• 1½ teaspoons brine from cornichons
• ¼ teaspoon table salt
• ¼ teaspoon white pepper
• 3 cups cooked chicken , cut into ½-inch pieces
• 4 radishes , trimmed and cut into ¼-inch pieces (about ½ cup)
• ½ cup minced cornichons
• ¼ cup chopped fresh tarragon
• 2 tablespoons minced shallot
• 1 tablespoon grated lemon zest