Tarragon Chicken Salad
Ingredients
- 2 cups cold, diced cooked chicken 1/2" dice about 10-11 ounces
- 1/3-1/2 cup mayonnaise
- 1/4 cup diced celery 1/4" dice
- 1 tbsp chopped celery leaves optional
- 1 tbsp whole grain mustard
- 1 tsp dried tarragon
- to taste kosher salt
- to taste pepper
- squeeze fresh lemon juice
Servings: cups
Instructions
- Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
- Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
Recipe Notes
-The tarragon flavour will become more pronounced the longer the chicken salad sits.
-A precooked roaster chicken that has been chilled works wonderfully.
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