Pages

.


.


Tarragon Chicken Salad

views the best pictures









Ingredients

  • 3 6-ounce boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup chopped tarragon
  • 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
  • 2 sliced scallions
  • 2 sliced celery stalks
  • kosher salt and black pepper
  • 1 pound watercress, thick stems removed

Directions

  1. Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.

No comments:

Post a Comment