Tarragon Chicken Salad
Ingredients:
Whole roast chicken, deboned and cubed
1 cup Mayonnaise
2 Tablespoons Dijon mustard
1 Tablespoon fresh (or 1 teaspoon dried) tarragon, minced.
1/2 cup toasted pecans
1/2 cup dried cranberries (or cherries), roughly chopped
1 cup chopped celery
1 tablespoon fresh ground pepper
1/2 teaspoon kosher salt
1 cup Mayonnaise
2 Tablespoons Dijon mustard
1 Tablespoon fresh (or 1 teaspoon dried) tarragon, minced.
1/2 cup toasted pecans
1/2 cup dried cranberries (or cherries), roughly chopped
1 cup chopped celery
1 tablespoon fresh ground pepper
1/2 teaspoon kosher salt
Directions:
Mix ingredients in large bowl. Refrigerate in an airtight container for at least 4 hours or overnight to allow cranberries to rehydrate. Serve as-is on lettuce leaves, or as a sandwich in crusty bread or brioche buns.
Notes:
You can use a rotisserie chicken from the store, but the flavorings and salt content vary wildly. Far better to buy a whole chicken and roast it yourself in a 350°F oven for an hour (or until the thighs reach 165°F) with nothing more than salt and pepper to season. Either way, save the remaining carcass to make stock for future recipes.