Tarragon Chicken Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Ingredients:
2 cups diced cooked chicken |
1 small tart apple, cored and diced (about 1 1/2 cups) |
1/3 cup diced celery |
1/4 cup diced red onion |
3/4 cup mayonnaise |
1 tablespoon fresh lemon juice |
2 tablespoons chopped fresh tarragon leaves |
1 tablespoon chopped fresh parsley leaves |
1 tablespoon chopped fresh chives |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup lightly salted, roasted cashews, roughly chopped |
4 cups arugula, washed and dried |
olive oil, for dressing arugula |
Directions:
1. Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
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