Tuesday, December 22, 2009

The Power of Tarragon

This is my favorite chicken salad recipe. It's the love child of Central Market's chicken salad and Ina's recipe. Ina's Chicken Salad Veronique has green grapes which I find nice but not necessary.

1. Defrost and rub olive oil, salt and pepper on both sides of chicken breasts. Roast them in the oven on 350 for around 35 minutes.
2. Let the chicken cool at least 10 minutes to reabsorb juices. Then cut into bite size pieces and refrigerate.
3. Mix a minimum of spoonfuls of mayo, some chopped pecans, sliced celery, finely diced red onion, and lots of tarragon with chilled chicken pieces. Salt to taste.
4. Eat it for every meal for a week.

Ideally, I like mine on wheat bread, but today I forked it straight out of the ziploc.

1 comment:

Monique said...

mmmmmmmm i love some chicken salad