This ultimate chicken salad is not only a joy to make but also a sure crowd-pleaser with its blend of creamy textures and robust flavors enhanced by tarragon, which adds a delightful hint of anise. Perfect for picnics, light lunches, or as a nutritious addition to your meal rotation.
Preparation Time:
Prep Time: 30 minutes
Cook Time: 20 minutes (including poaching and cooling the chicken)
Total Time: 50 minutes
Ingredients:
For the Chicken:
2 pounds of chicken breasts (about 3 breasts, which yields approximately 4 cups of cooked chicken)
Cold water, enough to cover the chicken in a pot
1 tsp salt
Aromatics (optional): parsley, onion, shallots, garlic, lemon slices, and peppercorns
For the Salad:
1/2 cup sliced almonds, toasted
2 stalks of celery, finely diced
3 green onions (spring onions), sliced (green and white parts)
1 cup red or green grapes, quartered
2 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon (secret ingredient)
1 cup mayonnaise
1 tbsp Dijon mustard
Juice of one lemon
Salt and black pepper, to taste
Directions:
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Poach the Chicken:
