Chicken salad is a flexible dish, easily tailored to your preferences. You can save time by using a store-bought rotisserie chicken and adjust the ingredients to your taste. It makes for a scrumptious meal whether served on a sandwich or with garden greens.
Note: Tarragon, one of the cornerstones of French cuisine has a taste that combines hints of citrus with a soft licorice or anise-like flavor.
Prep Time: 20 minutes Servings: 4 Calories: 545 kcal
Ingredients
- 1/2 cup celery, finely diced
- 1/4 cup green onions, sliced
- 2 teaspoons fresh tarragon, chopped
- 3 tablespoons Italian parsley leaves, chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 teaspoons lemon juice (or to taste)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup red onion, finely diced
- 1/2 cup apple, cored, peeled and diced into small cubes
- 1/4 cup pecans, toasted and chopped
- 4 cups cooked chicken, shredded or diced*
Instructions:
- Combine all the ingredients, except the chicken into a medium-sized bowl. Adjust the seasonings to taste.
- Blend the chicken in gently, until coated evenly with the dressing.
- Serve within 2 hours, or cover and refrigerate until ready to use.
- Refrigerate any leftovers for about 4 days. You can also freeze the salad in freezer bags for up to 3 months.
*According to Southern Living magazine, shredding the chicken by hand into bite-sized pieces is best for even dressing distribution, while dicing creates a better consistency for spreading on bread or crackers.
Products: Barolo Striped Marble Cheese Board, Broacade Flatware
Recipe and photos by: Carrie @ Pantry To Table
