CHICKEN SALAD WITH WALNUTS. APPLE AND TARRAGON MAKES 8 TO 10

• μερίδες: 8 to 10

Υλικά

2 pounds bone-in or boneless chicken breasts

Extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

½ cup mayonnaise

⅓ cup full-fat plain Greek yogurt tablespoon whole-grain mustard tablespoons chopped fresh

3 tarragon small red onion, diced small

celery stalks, diced small

4

medium Granny Smith apple, diced small

½ cup chopped toasted walnuts

Οδηγίες

Preheat the oven to 350°F.

Place the chicken breasts on a baking sheet and rub them 2 with olive oil. Sprinkle generously with salt and pepper. Roast

for 25 to 35 minutes until the chicken is cooked through. Set

aside until cool.

In a large bowl, whisk together the mayonnaise, Greek 3 yogurt, mustard, and tarragon. Add the red onion, celery,

apple, and walnuts to the bowl.

When the chicken is cool, shred it with two forks, or cut it 4 into a ¾-inch dice if that's the texture you prefer. Add it to the bowl and toss until the mayonnaise mixture is well

incorporated.

Taste, and add salt if needed. The salad should be well 5 seasoned.

Serve right away. Leftovers can be stored covered in the 6 refrigerator for up to 5 days.

Σημειώσεις

I couldn't let this chapter go without a recipe for a chicken salad. It's one lunch around here that everyone loves, and with two fickle small kids in the mix, that is no small feat. Think of a very good deli chicken salad, perfectly seasoned, with just the right amount of creaminess to hold it together, and lots of crunch. Then add tarragon, because chicken and tarragon are a delightful combination, and toasty walnuts for even more buttery crunch. That is what you'll have waiting for you for lunches all week long. I use bone-in chicken breasts because they cook up juicier than boneless, but feel free to use boneless and cook at the low end of the time allotment if that's what you have.