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.
Photo: Tarragon Chicken Salad Recipe
















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By antjem_10045843
Fremont, NH
on October 22, 2012
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Made this into finger sandwiches for an afternoon tea party. They were all gone. That in itself means something. I really liked it myself too.
By lenkcd_12993923
Medina, 75
on June 21, 2011
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I served this on top of bibb lettuce with a side of sliced tomatoes and cucumbers. It was delightful. Use light mayo (and part yogurt if you wish--the recipe loses nothing from the healthy exchange. I also think red onion needs to be soaked in water to soften the flavor. My girlfriends thought I was a culinary genius!
By auntiepammy_125...
Madison, AL
on April 16, 2011
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Hands down, my favorite chicken salad. Perfect.
Read all 22 reviews