Lemon Tarragon Chicken
So yummy! Thought I’d share just one more recipe with you. The ceramic baker I purchased has really been a nice addition to my cooking routine. :)
I chopped the chicken. Of course, mayo was a necessary evil. It’s so creamy and has just the right tang to it. Here’s the mayo I use:
In addition to mayo, I added an equal amount of yogurt. It was perfect! Here’s the yogurt I use:
I love Trader Joe’s. It’s affordable and has lots of great organic items!
Tarragon, the loving, sweet, vibrant ingredient ...
Celery, for some light crunchy sweetness ...
Grapes for real natural sweetness ...
Chopped red onions ...
As much refreshing lemon zest as I could possibly imagine ...
Of course, one cannot waste any of that lemon. Squeeze baby ...
Check it out. Refreshing citrus ...
I mixed it up and then realized I needed walnuts for an earthy, grounding effect ...
Served atop a few beet root leaves accompanied by a few cherries and one is ready for a terrific afternoon lunch!
Lemon Tarragon Chicken Salad
- 4 medium chicken breasts
- Red onion, small, chopped fine
- Grapes, halved, 1 cup or more
- 3-4 stalks of celery, finely chopped
- 1 cup chopped walnuts
- 6-8 sprigs of tarragon, fresh
- Lemon, grated and then juiced
- 2T mayo
- 2T yogurt
- a sprinkle of salt & pepper to taste
The chicken should be steamed (see my Pampered Chef baker) or grilled. Not over cooked or your chicken will be hard and dry. Mix all ingredients together in a large bowl. Let sit for a few hours in the fridge, then enjoy! Serve on a bed of greens, in a wrap or on bread. Any way you have it, you will enjoy it!