Related Recipe:
Marinated Red Cabbage Slaw

TARRAGON CHICKEN SALAD

  • PREP TIME: 10 minutes
  • COOK TIME: 30 minutes
  • YIELDS: 4 servings

Ingredients

Dressing:
  • ¼ cup light mayonnaise
  • ¼ cup plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons fresh tarragon, roughly chopped
Chicken
  • 3 pounds bone-in, skin on chicken breasts (about 3 cups cooked and cubed)
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 3 tablespoon toasted and chopped pecans
  • Salt and pepper to taste

This is my favorite go-to lunch. It tastes like traditional chicken salad with a nice crunch from the pecans, but this recipe is much better for you than most. It is perfect for stuffing pitas or on whole grain bread.

Instructions

FIRST Preheat oven to 375°F. Place chicken on a parchment lined baking pan, drizzle with a little olive oil and season with salt and pepper. Bake for 35 minutes or until internal temperature registers 165°F on a meat thermometer. Once chicken has cooled remove skin and meat from bones and chop into chunks.

NEXT In a large bowl combine dressing ingredients.

LAST Add chicken, celery, and pecans to dressing ingredients. Combine well and season with salt and pepper to taste. Chill before serving if desired.