I have some tarragon chicken salad in the fridge right now, which several people who have tried it raved about:

1. Chop up cooked chicken into 1/2" or smaller cubes. I usually use one large chicken breast, baked and cooled, but whatever you have will work.

2. Slice 1 shallot in very thing slices

3. Add a tablespoon or so of tarragon

4. And enough mayonnaise to make it all stick together, and salt to taste

Stir all together, and chill until you are ready to serve!

I usually make a sandwich on toast with a leaf of good lettuce - Boston or other dark green, not iceberg. If you are going to be carrying the sandwich somewhere for lunch, a slice of lettuce between the bread and the salad on both sides keeps the bread from getting soggy!


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I'll take some of that a iced tea to go with my sandwich, please!