The other night Mr. Lucky and I decided to have “Bistro Night” for dinner. I made chicken salad for sandwiches, and he made French Onion Soup! He found the recipe for the soup on Martha Stewart, and it was excellent. The only thing we would change is to cut back on the amount of Thyme called for (by at least half).
I am sharing my own recipe for chicken salad, that I developed after enjoying the sandwiches as Starbucks. Not wanting to spend $8 on a little sandwich, I knew it would be easy to come up with something similar that I could recreate whenever I wanted.
As with most recipes- you can change any amounts to suit your taste. Usually I don’t measure anything and just go with what I think looks good.
Chicken Salad with cranberries and Tarragon
25 oz. of cooked chicken, shredded or chunked
¼ cup of chopped celery
¼ cup dried craisins or cranberries
2 Tbsp lime or lemon juice
½ tsp Tarragon (can be more, be generous)
¼ tsp garlic powder
Black Pepper to taste
Salt to taste
- Shred the chicken.
- Chop celery, and add to the chicken
- Add craisins and mayo, stir all together until well mixed.
- Add lime juice, tarragon, and garlic powder, stir until well mixed.
- Add salt and pepper to your taste preference.
- Store in the fridge up to a few days.
Enjoy on your favorite whole grain bread!