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Recipe

Tarragon Chicken Salad

  • Yield: About 3 cups

Ingredients

  • 2 cups diced cooked chicken
  • 1 small tart apple, cored and diced (about 1 1/2 cups)
  • 1/3 cup diced celery
  • 1/4 cup diced red onion
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup lightly salted, roasted cashews, roughly chopped
  • 4 cups arugula, washed and dried
  • Olive oil, for dressing arugula

Directions

  • Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.