While everyone else is obsessing over the Nordstrom anniversary sale I thought I'd go in a completely different direction and share a delicious recipe I made recently. Not that I don't love a good sale, but it seems like its the only thing being talked about and it's a bit overwhelming. So instead of sharing shopping lists, today I'm sharing one of my go to, super easy, and uber-delicious recipes.
I find that chicken salad is a quick entree that can be used to prepare several different meals. Eat it with crackers, pile it onto a salad, or make it into a sandwich or wrap. No matter which way you serve it this chicken salad is fantastic. I like to buy chicken breasts and either boil with spices or brine and bake them, or you can use leftover rotisserie chicken. It's so simple, you'll kick yourself for not making it before now.
Tarragon Chicken Salad
Ingredients:
3 cups cooked chicken breast, diced
1 1/2 cups olive oil mayo
1/2 cup toasted pecans, chopped
1 1/2 tbsp dijon mustard
2 tsp dried tarragon
salt to taste
Mix together all ingredients. If you're using salted toasted pecans, mix all ingredients without adding any additional salt. Taste and add additional salt if needed. If you want to make it a little less fattening you can replace 1/2 cup of mayo with non-fat Greek yogurt. You can add more mayo and dijon if you want it creamier.
Refrigerate for at least 2 hours to let the flavors blend. Enjoy!
In the photo above I served the chicken salad on a Joseph's pita bread with chopped romaine, tomato, and onion with a drizzle of balsamic vinegar. So good!
Oliver enjoyed helping mixing everything together, and enjoyed eating it even more.
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