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
this looks really yummy! you always have amazing recipes!
yum, this looks so delicious! I will definitely give this a go. We live on a farm and I have lots of chicken in the freezer, so I'm always looking for new ways to prepare it.
I love chicken salad! I've never tried it with tarragon, but I swear by my curried version.
Chic on the Cheap
OMG that looks sooooo good! Immediately sending this recipe to my husband!
Mol C. Nichols
I'm trying this tonight
That looks so amazing! I love the new take on a classic salad!