Tarragon Chicken Salad (Whole Foods) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe is from Whole Foods and is also Gluten Free. Ingredients:
1 1/4 lbs chicken breasts (substitute 3 cans of chicken) |
1 cup finely chopped celery |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 cup finely chopped red onion |
1/4 cup slivered almonds, lightly toasted |
2 tablespoons chopped tarragon |
1 tablespoon lemon juice |
1/2 teaspoon pepper |
Directions:
1. Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
2. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
3. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
4. Cut chicken into 1/2-inch cubes.
5. Skip 1-4 if you are using canned chicken. Drain liquid from can.
6. In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
7. Fold chicken into the mayonnaise mixture.
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