Chicken Tarragon Salad Recipe

Chicken tarragon salad recipe

I just came back from vacation in Washington DC. My friend Paula is living there while she’s doing a fellowship program at the Library of Medicine. After we went to see all the touristy spots, she gave us a tour of DC’s regular life. We went to the newly re-opened Eastern Market, that had burned down a couple of years ago. It had everything a Farmer’s market would have, and more. Some of the items I bought just so happened to be from a fresh herb stand. I was flying out the next day, so I went ahead and bought some. Fresh tarragon, chives, and thyme were in my basket of goodies. When I came home I hurried at the chance to use up my fresh and fragrant herbs. Two of the three herbs got tossed into this salad.

Fresh herbs at the Eastern Market

Fresh tarragon and chives

This is a great summer-time salad. Great on a bed of fresh leafy greens, sandwich, in a wrap, or just by itself. I didn’t have any at the time, but grapes, or raisins would make a great complement to this salad, as well.

Ingredients

• 1 lemon, juiced
• 3 tablespoons veganaise (or regular mayo, I have mayonnaise issues and prefer the taste of veganaise)
• 3 tablespoons fresh French tarragon, chopped
• 3 tablespoons fresh chives, thinly chopped
• 1 cup celery, chopped
• 1 apple, chopped (I love Fuji apples, so that is what I always use)
• 1/2 cup walnuts, chopped
• 2 cups chicken, cubed (I baked my chicken, but boiled works, too)
• Salt and pepper to taste

Directions

1. In a medium bowl, combine chopped chicken, celery and apples.
2. In a separate small bowl, whisk together lemon juice veganaise, and chopped chives and tarragon.
3. Pour herb dressing over chicken and mix until well incorporated.
4. Salt and pepper to taste.
5. Serve chilled.