Tarragon Apple Chicken Salad
I almost always have a sad looking mango languishing in the back of the fridge drawers. I get a little excited about the 6 pack of organic mangos at Costco and buy two packs. No man (or woman) can eat 12 mangoes before they go bad. This mango salsa was my attempt to use them up and now when I find one of those sad, shriveled mangos I know exactly what to do.
Ingredients:
Makes 4 servings
Poached Chicken:
1 pound boneless, skinless chicken breasts
1 big pinch of salt
2 bay leaves
Salad:
4 stalks celery, finely diced
2 apples, finely diced
2 sprigs tarragon, leaves finely chopped
1 teaspoon white wine vinegar
4 tablespoons mayonnaise
4 tablespoons greek yogurt
1 tablespoon dijon mustard
½ teaspoon salt
pepper to taste
Directions:
Put the chicken breasts in a large pot and cover with water by 2 inches. Add the salt and bay leaves. Bring it to a boil. Put the lid on and turn the heat off, but leave the chicken in the water. Set a timer for 15 minutes and let it sit. The residual heat will cook the chicken. When the timer is up, remove the chicken and set it on a cutting board. Chop it into fine pieces and leave it there to cool.
Meanwhile, chop up the celery, apple, and tarragon and set aside. In a large bowl, mix the mayonnaise, greek yogurt, mustard, vinegar, salt and pepper together. Add the chopped celery, apple, and tarragon and give it a good stir. When the chicken is cooled to room temperature add it to the mixture and stir until everything is coated. Serve it however you’d like and enjoy! We like it with homemade sourdough crackers, on a slice of toasted bread, or in a croissant from our favorite bakery!
