For the chicken salad, salt the chicken breasts and fry them in oil on both sides. Remove from the pan and let cool.
Strain the tangerines, asparagus and mushrooms, cut the asparagus into 2 cm long pieces.
Mix the mayonnaise and sour cream together (it is best to whisk, the sour cream will be smooth faster this way) and season with salt, white pepper, Worcester sauce and lemon juice.
Gradually mix the fruits and vegetables, as well as the diced chicken, into the mayonnaise and sprinkle with chives.
The chicken salad tastes very good with fresh baguette.