Cashew Chicken Salad

4 cups cubed cooked chicken
1 cup chopped celery
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise
1/3 cup heavy whipping cream
1/4 cup sour cream
3 tablespoons thinly sliced green onions
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup salted cashews
Leaf lettuce and additional cashews, optional

In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside. In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat.

Cover and refrigerate until serving. Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired. Makes 6 servings.