Chicken tarragon salad

chicken tarragon salad

My best chicken tarragon salad yet. The chicken was first brined overnight in 1/4 C + 1/8 C kosher salt, 1 Q of h20, lemon, and garlic. I also gave it a poultry seasoning dry rub and roasted it in the oven until the internal temp reached 165 degrees. The next day I shredded the chicken and added more to bulk it up:

2 celery, diced
½ C almonds, slivered
½ apple, small dice
¼ C mayo
2 T dijon mustard
1 T thyme, minced
1 T tarragon, minced
2 lemons, juiced

This chicken tarragon salad is good when eaten by itself, in a lettuce wrap, in a tortilla wrap, between slices of bread, and as a topping for a kale salad.

kale chicken tarragon salad


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