Lemony Tarragon Chicken Salad

Lemony Tarragon Chicken Salad has a clean, fresh taste, with a positive upside; Lemony Tarragon Chicken Salad is so easy to make in a matter of minutes; combining diced chicken breast meat, freshly roasted chopped red peppers, crisp green celery, chives, mayonnaise, freshly squeezed Florida lemon juice, garden fresh Mexican tarragon, a little kosher salt and ground peppercorns.

I know you all love a good recipe for Chicken Salad, and this Lemony Tarragon Chicken Salad is just what the doctor ordered to chase the winter blues away. Besides its citrus season in The Sunshine State and it’s, it’s the perfect time to bring out the non-mama-drama recipes we all love and crave.

 

 

Have you ever got just got so tired of eating all those non-stop handy-me-down casseroles you want something yummy and straightforward to make for lunch or even dinner? Don’t get me wrong, I  love those winter casseroles; but how many times can we eat that same Mississippi Pot Roast or John Wayne Casserole from Pinterest?

Speaking of that Mississippi Pot Roast recipe, did you notice how some people are classing up the name a bit and calling”it “The Pepperoncini Pot Roast?” Call it what you want. It’s the same darn Pot Roast with Italian Dressing VS Ranch Dressing. The funny thing is my mama lives right in Olive branch, Mississippi, and had no clue about the Mississippi Pot Roast on Pinterest until a few years back. Then I even jumped on the bandwagon, making it myself.

 

 

You let me go on a tirade about that roast way too long, back to our yummy Lemony Tarragon Chicken Salad. I thought you could serve this up a few ways, on a nice fresh baked bread, some Ritz or Townhouse crackers, in tomato cups, or heck over a bed of greens, even it’s a pretty flexible recipe.

I decided to make a monster sandwich with The Lemony Tarragon Chicken Salad, fresh baby spinach. Sliced avocados on it, let me tell you, it was delicious. Let’s address a few of those ingredients that our Northern friends may be concerned with, and I use homemade roasted peppers in my Lemony Tarragon Chicken Salad. You may be in the middle of a freeze, or peppers may be priced through the roof at your local market; pick up a jar of roasted peppers if you need to.

Most local markets carry packaged herbs in the produce section, so you should easily find tarragon and chives, but don’t be afraid of the dried tarragon in the spice section. No worries, we can make this recipe!

 

 

Lemony Tarragon Chicken Salad

• Two cups chopped chicken breast

• 1/3 cup diced celery

• 1/4 of a cup of chopped roasted red pepper

• 3/4 cup mayonnaise

• Juice of 1 lemon

• Two tablespoons fresh Mexican tarragon leaves

• One tablespoon chopped fresh chives

• kosher salt to own taste

• freshly ground black pepper

• One avocado sliced, optional

• One and 1/2 cups fresh baby spinach washed and dried, optional 

• Freshly baked bread

 

Directions 

1.  In a large glass bowl, combine diced celery, chopped roasted red pepper, juice of one fresh lemon, Mexican tarragon leaves, chives, kosher salt, and freshly ground pepper.

2. Refrigerate for one hour before serving for the best flavor.

3. Serve on fresh-baked bread with baby spinach leaves and sliced avocados if desired.

4. Be sure to refrigerate any leftover Lemony Tarragon Chicken Salad immediately.

 

 

 

 

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© Heidy L. McCallum andMcCallum’slum’s Shamrock Patch, 2022-2013. Unauthorized use and duplication of this material or photos without express and written permission from blog author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit to Heidy L. McCallum andMcCallum’slum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

 

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