Chicken salad is one of my favorite lunch foods, and this recipe is a copycat of my favorite chicken salad from Bread and Company in Nashville (when in Nashville, go eat there, seriously).
Almond Tarragon Chicken Salad
Makes enough for about 6 sandwiches
Time: 5 minutes with cooked chicken, plus 15 minutes for chilling
Ingredients:
1/3 cup mayonnaise
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 recipe Poached Chicken
2 celery ribs, chopped
2 TBS fresh minced tarragon
1/3 cup almond slivers (toasted if desired)
Directions:
Whisk together the mayo, oil, salt, and pepper in a large bowl. If you want, toast the almonds in a nonstick skillet over medium-low heat, shaking occasionally, until fragrant, about 10 minutes. Mix in the remaining ingredients. Allow to chill in the refrigerator for 15 minutes before serving so that the flavors can meld.
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