It wouldn’t be summer without at least one good batch of chicken salad and I managed to squeeze this one in just under the wire (and personally, I think it’s the best recipe I’ve ever found). With this recent iteration, I discovered that brining and grilling the chicken, skin-on, really enhanced the flavor.
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
2 tablespoons fresh tarragon, chopped
2 teaspoons honey
2 cups cooked chicken, diced (I recommend brining first using this recipe and then grilling)
2 ribs celery, thinly sliced
1/2 red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
salt and pepper
In a bowl, whisk together the mustard, mayonnaise, tarragon, honey, salt, and pepper. Fold in the chicken, celery, onion, and parsley. Season as needed.
Serve on toasted slices of bread or lettuce leaves and enjoy!
originally recipe via Kitchen Garden Cookbook