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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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TARRAGON CHICKEN SALAD

TARRAGON CHICKEN SALAD





Tarragon Chicken Salad

Ingredients:

Whole roast chicken, deboned and cubed

1 cup Mayonnaise

2 Tablespoons Dijon mustard

1 Tablespoon fresh (or 1 teaspoon dried) tarragon, minced.

1/2 cup toasted pecans

1/2 cup dried cranberries (or cherries), roughly chopped

1 cup chopped celery

1 tablespoon fresh ground pepper

1/2 teaspoon kosher salt


Directions:

Mix ingredients in large bowl. Refrigerate in an airtight container for at least 4 hours or overnight to allow cranberries to rehydrate. Serve as-is on lettuce leaves, or as a sandwich in crusty bread or brioche buns.


Notes:

You can use a rotisserie chicken from the store, but the flavorings and salt content vary wildly. Far better to buy a whole chicken and roast it yourself in a 350°F oven for an hour (or until the thighs reach 165°F) with nothing more than salt and pepper to season. Either way, save the remaining carcass to make stock for future recipes.
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