When I was breastfeeding my twins and eating anything and everything I could to keep up with the caloric demands of feeding two babies at once, this chicken salad was one of my major cravings.  It was available in the deli at Whole Foods, and so I would pick it up as a quick lunch or snack.  Unfortunately, it was expensive.  I was thrilled when I found the recipe on the web so I could make it organic and much cheaper than the deli price.  I was also able to leave out the nuts which I didn’t really like.  Now that I can’t have red onions because they cause migraines for me, I substitute green onions instead.  However, it tastes much better with the red onions!

Tarragon Chicken Salad
Adapted from Whole Foods Market

2 pounds boneless, skinless organic chicken breasts, cooked and diced
1.5 cups finely chopped organic celery
1/2 cup finely chopped organic red onion
5 teaspoons dried organic tarragon
1 teaspoon freshly ground organic black pepper
7/8 cup organic mayonnaise
1.5 tablespoons organic Dijon mustard

Cook the chicken as you prefer.  I use either a crockpot (7 hours on low in my older model) or bake it in the oven (400F for about an hour).  Allow to cool.  Dice.

In a medium bowl, combine the celery, mayonnaise, mustard, onion, tarragon, and pepper.  Stir well, and add the chicken.  Mix thoroughly.

Serve as you prefer chicken salad.  It tastes great with fresh lettuce and tomato on a slice of bread or served with crackers.  I also use it as a filling for lettuce wraps.

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