Tarragon Chicken Salad

Ingredients

• 2 cups diced cooked chicken
• 1 small tart apple, cored and diced (about 1 1/2 cups)
• 1/3 cup diced celery
• 1/4 cup diced red onion
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup lightly salted, roasted cashews, roughly chopped
• 4 cups arugula, washed and dried
• Olive oil, for dressing arugula

Directions

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.