Tarragon Chicken Salad

Happy Spring, everyone!

We have already 'sprung forward' on the clock and today is the first 'full' day of spring. If you're like me, and live in the cooler climates of the northern states or Midwest, you are anxious to take rake in hand and feel the sunshine on your face outdoors again and that's just what I'm planning on doing this afternoon!

Spring is also a time of thinking a bit 'lighter' meal-wise, not only for quick meals after being outside gardening or golfing, but also to help lose those extra pounds put on over the winter.  Working outside means easy to make or make-ahead meals are in order. Here is one of my favorite salads that we've enjoyed recently.

My favorite chicken salad recipe! Add a fresh baguette and lunch or dinner is served.

Chicken Tarragon Salad
Printable Recipe

2-4 boneless chicken breasts, poached
1 bay leaf
1 cup celery, diced
3-4 thinly sliced scallions
1 cup Hellman’s Mayonaise (I use Light)
1 Tbsp Tarragon
Salt and Freshly ground pepper to taste

For Serving:

1 cup toasted pecans
Fresh grapes
Lettuce


To poach chicken breasts, place in a sauté pan with about a cup of water and bay leaf and cook, covered, over medium heat for about 20-25 minutes. The chicken may be cooked a day in advance and refrigerated. Cut into small pieces or shred with fingers when cool.
To toast pecans, arrange in single layer on a small cookie sheet and toast in a 350 degree oven for about 7 minutes – watch carefully during the last few minutes so they don’t burn.

Mix mayonnaise, tarragon, pepper and salt in bowl. Set aside. Place cooked chicken pieces in large bowl. Add celery and onions. Add dressing and mix well. Refrigerate salad, covered, for at least one hour.

To serve, arrange chicken salad over lettuce greens of your choice and add toasted pecans and grapes to garnish.