Tarragon chicken salad
When it comes to pairing food and wine, sometimes the simple things can yield unexpected results. This simple and fast chicken salad recipe has textural crunch while the fresh herbaceous chopped tarragon helps it to embody the flavors of spring.
Pair with La Crema’s Monterey Pinot Gris.
Tarragon chicken salad
Recipe type: lunch
Prep time:
Total time:
Serves: 6-8
Ingredients
- 6 cups diced cooked chicken, I use rotisserie chicken
- 1/3 cup minced yellow or green onion
- 1/3 cup minced celery
- ¼ cup chopped fresh tarragon
- 2 teaspoons freshly squeezed lemon juice
- ½ cup mayonnaise
- Coarse salt and ground pepper, to taste
Instructions
- Place all ingredients in a bowl; stir to combine.
- Serve simply on sliced bread (we like pumpernickel) or over leaves of fresh butter lettuce.
This post is part of a “Book Club-Inspired Spring Party” post we did. Check it out for more recipes and entertaining tips for throwing an outdoor literary soiree.
Spring book club menu: Keep the flavors, preparation and presentation simple.
Photography: © Kristin Vincent Photography
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