Tarragon Chicken Salad

Posted: February 9th, 2010 | Author: yankeecook | Filed under: Chicken, Fresh Herbs, Poultry, Salad, Yankee Cook Recipes | Tags: Chicken, Fresh Herbs, Yankee Cook Recipes | No Comments »

Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.

This recipe makes good use of the leftover dark and white meat from roasted chicken without the need to reheat. Tarragon’s mellow flavor is a good match for the balsamic vinegar’s sweet tang, and the mayonnaise holds down the fort. Tarragon Chicken Salad makes a great lunch when served on bread with spinach.

Note: I like to finely chop the dark meat and cube the white meat to preserve its texture.

Tarragon Chicken Salad – makes 4 – 6 servings

2 1/2 – 3 C chopped roasted chicken – dark and white meat
2 T chopped fresh tarragon
2 t balsamic vinegar
1/3 C mayonnaise
salt to taste
In a large bowl, mix the mayonnaise with tarragon and balsamic vinegar. Add white and dark chicken meat. Combine thoroughly until the mayonnaise mixture is well incorporated into the chicken.

Serve on the bread of your choice or with a salad.

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