Recipes

Chicken Salad with Tarragon Recipe

    Ingredients Print Recipe

  • 2 cups chopped, cooked chicken meat
  • 1/4 cup dried cranberries, finely chopped
  • 1 stalk celery, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 cup mayonnaise
  • 1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
  • Salt and pepper to taste

Directions

Poach about 1-1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through.

Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together.

Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

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