Tarragon Chicken Salad

Chicken salad is so simple to make, right? Then why don’t I make it more often, especially with a recipe this delicious?

 

(Post updated on 8/1/2022): This Tarragon Chicken Salad recipe is my favorite. When I lived in New Hampshire, I always ordered it at  In a Pinch Café and Bakery in Concord. The owner, Paula Stephen, shared the recipe with me when I wrote a profile of her restaurant for the local newspaper. About 15 years later, the salad is still a customer favorite.

What is best about this recipe is it can easily be adjusted to fit your tastes. I like to add a little diced purple onion if I have it on hand. To eat, I like the salad on a nice whole-grain roll with lettuce and, if I have them, bean sprouts. Feel free to use leftover chicken instead of the cooked chicken breasts in the recipe. The last time I made it, I used a rotisserie chicken from the grocery store.

Of course, my late husband, The Picky Eater, wanted nothing to do with this recipe. His chicken salad must be made with sweet pickles and Miracle Whip.

So I made two salads instead of just one.

Sigh…

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