Step 1

Cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well. Refresh under cold running water.

Step 2

Remove the chicken meat from the bones. Discard bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl with the asparagus. Add the celery, and half the green shallot, tarragon and almonds. Gently toss until just combined. Taste and season with salt and pepper.

Step 3

Combine the mayonnaise, sour cream, lemon juice, vinegar, mustard and remaining tarragon in a bowl. Taste and season with salt and pepper. Add one-third of the mayonnaise mixture to the chicken mixture and toss to combine.

Step 4

Place lettuce in a large serving bowl. Top with the chicken mixture and drizzle with the remaining dressing. Sprinkle with the remaining green shallot and almonds to serve.