Tarragon chicken salad

February 15, 2013 § 4 Comments

We had this salad last night, and it was delicious.  The cranberries and lemon add a nice tang, and the tarragon flavor is subtle but distinctive.  The salad reminds me very much of the chicken salad that I purchase sometimes from Starbucks (but it’s even better).  You can serve this in sandwiches, or put it over fresh spinach for  a low carb meal.

GPP 02_15_2013

Tarragon chicken salad

1/2 cup minced onion

2 cloves garlic, minced

1 teaspoon dried tarragon

4 cups chopped cooked chicken meat

2 tablespoons lemon juice

1/4 cup dried cranberries

1/2 cup chopped pecans

4 tablespoons chopped Italian parsley

3/4 cup mayonnaise (more or less)

Combine all ingredients in a large bowl.  Add the mayonnaise last, adding enough to bring the salad to your desired consistency.  Serve over fresh spinach leaves or on bread.  Makes 5 cups of salad.


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