Tarragon Apple Chicken Salad

• total time: 22 minutes

Ingredients

2 boneless, skinless chicken breasts

Salt & pepper

1 small shallot, finely diced

2 celery sticks, finely diced

1 Honeycrisp apple, chopped

1–2 tbsp fresh tarragon, finely chopped

½ cup mayonnaise (plus more if needed)

1 tbsp Dijon mustard

Salt & pepper to taste

Directions

Preheat oven to 400°F (200°C).

Season chicken breasts with salt and pepper on both sides.

Bake for 20–25 minutes, or until fully cooked. Let cool slightly.

While the chicken bakes, prep the shallot, celery, apple, and tarragon.

Shred the chicken in a stand mixer or with two forks.

To the bowl with the shredded chicken, add all the chopped ingredients.

Add the mayo, Dijon, and a pinch of salt and pepper.

Mix until well combined. If the mixture looks dry, add more mayo one spoonful at a time—this will depend on the size of your chicken breasts.

Taste and adjust seasoning as needed.

To serve:

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