Tarragon Chicken Salad

Sweet, salty, savory, crunchy….all words that describe this classic salad…not to mention the most important word…DELICIOUS!!!Chicken salad sometimes gets a bad wrap.  It can be bland and tasteless…but not this one.  It is what we could describe as Waldorf Salad meets chicken and celebrates with tarragon.  That about sums it up.  It is easy and fast and satisfying.  The crunch of the celery with the sweetness of the grapes, cranberries and dates, and the salty olives and flavor of the onions combine with the tarragon to give your mouth a party.  Serve it on a lettuce leaf, or you could put a scoop in an avocado half or serve it with a side of berries and mango.  Anyway you serve it will be just fine because it is soooo good.  This weekend is the perfect time to treat yourself, your family or friends who might drop in 🙂

Bon appétit!

Tarragon Chicken Salad

4 cups shredded roasted chicken*
1 bunch green onions chipped
1 small stalk of celery chopped
2 cups red grapes, cut in half
1 cup dates, pitted and chopped
1 -2 cups nuts, walnuts, almonds, cashews, pecans  or almonds or a mixture
1 cup raisins or dried cranberries
1 apple chopped (optional)
1 can black olives, pitted
1 tablespoon tarragon leaves
1 cup mayonnaise, (approximately)

Chop the dates, and celery, onions and grapes and apple if using it.

Shred the chicken* and add all the other ingredients.  Stir in mayonnaise using enough to moisten the salad ingredients and help them hold together but being careful not to make the salad too wet.

Refrigerate until ready to serve.  This can be made 1 day in advance.  Garnish with a sprig of parsley, tarragon or basil.

* You can use a roasted chicken from the market or oven roast breasts and thighs.  If you are roasting them yourself use chicken that is on the bone and with the skin.  Simply remove the skin and bone after it is done, allow the chicken to cool so that it is easy to handle and then shred the chicken.