This recipe calls for cooking your own chicken breasts before mixing together this aromatic chicken salad, but feel free to use a rotisserie bird or even leftover grilled chicken from last night’s dinner. That shortcut shaves most of the cooking time off our Tarragon Chicken Salad, since you’ll only need to stir everything together and put the meal over a bowl of watercress, mixed greens, or between two slices of bread or toast. Not surprisingly, this chicken salad travels well, so try the concoction for a lunch on the go with a few crackers and an apple or grapes. Traditional, but with a twist.
3 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 cup mayonnaise
1/4 cup chopped tarragon
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
2 sliced scallions
2 sliced celery stalks
kosher salt and black pepper
1 pound watercress, thick stems removed
Calories from fat 257
Sat fat 4g
How to Make It
Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.