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Tarragon Chicken Salad
Ingredients
- 2 cups diced cooked chicken
- 1 small tart apple, cored and diced (about 1 1/2 cups)
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup lightly salted, roasted cashews, roughly chopped
- 4 cups arugula, washed and dried
- Olive oil, for dressing arugula
Instructions
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
Yield: about 3 cups