Tarragon Chicken Salad

December 17, 2017

Tarragon Chicken Salad

Winner winner mayo salad dinnerrr! Woooop! Anyone else LOVE a chicken salad? Its like tuna salad, or egg salad, but WAY less smelly.

Tarragon Chicken Salad

Jk, ok, this chicken salad idea came from Ken’s Market here in Seattle. They have a chicken salad in their deli case that is the BOMB.

 

Hold up – let’s back up. When we went to Ken’s we would get a sandwich called the “Pleaser” – which is a chicken, pesto, arugula, sandwich on sourdough. I mean – truly one of the best sandys I’ve had – ever.

 

But guess what? Its not always bread time, guys. Some days you’re feeling on point with your gluten-free game and not even the Pleaser can bring you down. SO – what kind of “salad” will still satisfy your sandwich craving, without the bread??

Tarragon Chicken Salad

Chicken Salad wayyooo.

 

It’s the Tarragon that makes this Chicken Salad so schmancy. If I weren’t shoveling it in with potato chips, I’d be feeling like a class act!

 

So – why is this better option that the sandwich – health-wise? Good question. The short answer is, I don’t know that it is. As usual, it’s about what feels best to your insides. One reason I’ll propose is this: I am more in control of the quantity I eat when I leave the bread out. It’s very unlikely that I won’t finish a sandwich. They are just SO good – it’s hard to stop eating even when I’m full. I hear that eating bread gives you a chemical response in your brain similar to opiates, blocking bad emotions. Meaning when you start eating it, you feel so good, it’s hard to stop. Well, just chicken? You’ll probably eat until you are full. That is how it works for me, at least.

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Tarragon Chicken Salad
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Tarragon Chicken Salad
Ingredients
  • 1 lb boneless skinless chicken breast
  • 1/3 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 cup white onion, diced
  • 1/4 cup celery, diced
  • 1 roma tomato (about 1/4 cup), deseeded and diced
  • 1 tbsp fresh tarragon, packed then finely chopped
  • 3 tbsp avocado oil mayo
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees.

  2. Butterfly chicken breast open and split in half. Place in an 8x8 glass dish or a glass pie pan. Sprinkle with garlic powder, salt and pepper. Add the water. Bake 20-25 minutes until cooked through.

  3. Transfer chicken to a plate and place in the fridge to cool.

  4. Once chicken cools, dice into 1/2" squares. Transfer to a mixing bowl.

  5. Add veggies, tarragon, and mayo. Stir to combine. Salt and pepper to taste.

Notes

Mayo Amount: I use up to 1/4 cup, or as little as 2 tbsp. Different people like their salad more or less moist. I recommend 1/4 cup. 

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