Tarragon Chicken Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 cups chicken, cooked and diced (I use a rotisserie chicken)
  • 1 granny smith apple, diced
  • ½ cup celery, diced
  • ¼ cup red onion, diced
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. fresh tarragon, chopped
  • 1 Tbs. fresh chives, chopped (you can substitute green onions if need be)
  • 1 Tbs. fresh parsley, chopped
  • Salt and pepper to taste
  • ½ cup salted, roasted cashews, chopped
  • Arugula
  • Olive oil
Instructions
  1. In a large bowl combine the chicken, apple, celery, onion, sour cream, mayo, lemon juice and herbs. Stir well and season with salt and pepper. Refrigerate for at least 1 hour.
  2. Just before serving, lightly dress the arugula with olive oil, salt and pepper. Serve chicken salad on a bed of arugula and top with the cashews. Enjoy! (Don't add the nuts until you're ready to serve or they will get soft. If packing this for lunch, keep the cashews in a separate ziplock bag until you're ready to eat)
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/tarragon-chicken-salad/