Tarragon Chicken Salad There was a request for this recipe, but I must say I’m not good at conveying these things.  I always wing it and am not good with measurements.  But here’s a stab at it.  Just keep tasting and adjust flavors and dressing amount to your liking. 3 cups cooked, cubed or pulled chicken breast (poached or baked- rotisserie is great if you feel like skipping a step) 3 tablespoons fresh tarragon, chopped 1 large shallot, finely diced 1/3 cup mayonnaisse 1/3 cup creme fraiche 1/2 tablespoon white wine vinegar kosher salt and fresh ground pepper to taste Mix dressing ingredients together.  Fold in chicken.  This is best made a few hours in advance because it gives the shallots and tarragon time to permeate.  You can put on bread or eat it on salad greens.  It’s also great on tiny toasts as a canape. -SPants
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Tarragon Chicken Salad

There was a request for this recipe, but I must say I’m not good at conveying these things.  I always wing it and am not good with measurements.  But here’s a stab at it.  Just keep tasting and adjust flavors and dressing amount to your liking.

3 cups cooked, cubed or pulled chicken breast (poached or baked- rotisserie is great if you feel like skipping a step)

3 tablespoons fresh tarragon, chopped

1 large shallot, finely diced

1/3 cup mayonnaisse

1/3 cup creme fraiche

1/2 tablespoon white wine vinegar

kosher salt and fresh ground pepper to taste

Mix dressing ingredients together.  Fold in chicken.  This is best made a few hours in advance because it gives the shallots and tarragon time to permeate.  You can put on bread or eat it on salad greens.  It’s also great on tiny toasts as a canape.

-SPants

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