Salads don’t always have to be green, right? I think this Chicken Salad with Almonds and Tarragon is an exception to the rule and for the record, there’s a tiny splash of green in it. What else could I call it…chicken chunks in mayo? That does not sound legit.
I hope I haven’t turned you off by using the mayo word. “Okay” I say with my hands in the air, this salad does have mayonnaise in it and I know some people don’t dig the white stuff, but along with the Dijon, tarragon, onions, celery and crunchy almonds, you’re mind should be thinking summer barbecues and silly good sides to go with it. Or maybe a crusty Italian ciabatta roll with chicken salad and peppery arugula. Seriously it’s that good.
The flavors party well together. Onion and celery make for a great crunch and the toasted almonds provide a nutty taste, a little bit like sesame seeds. You could even leave out the chicken and add potatoes and egg to make the most sinfully tasty potato salad which by the way is also not green.
Here are some other salads you might like!
Chicken Salad with Almonds and Tarragon
- 1/2 cup mayonnaise
- 3/4 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons dried tarragon
- 1/4 cup plain yogurt
- 1 pound cooked chicken breast meat roughly chopped
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 3/4 cup almonds toasted and roughly chopped
- Salt and black pepper for tasting
- 1/4 cup cilantro for garnishing chopped (optional)
In a bowl, combine the mayonnaise, lemon juice, mustard, tarragon and yogurt with a whisk.
Add the onion, celery, chicken and almonds and fold through.
Season with salt and pepper and garnish with the cilantro if desired.
Keep cold until ready to use. Leftovers will keep for three days in a sealed container.