When I found myself with an entire rotisserie chicken (gifted by my wonderful mom-in-law) this week, I knew I was going to have to prepare something that would last in the fridge and be quick for lunches since we had dinners planned out for the next few days. I’m a slut for chicken salad, and got my husband to shredding while I ran to the grocery story for ingredients the next day. I’ve been serving this on toasted croissants with leafy green lettuce, but this would also be delicious with crackers on a snack board or in a spinach tortilla as a wrap!
This recipe is an adaptation from The Defined Dish. I found I liked more cranberries and a few extra spices in my tarragon chicken salad!
Ingredients
4 cups cooked chicken, chopped finely
1/2 cup finely diced celery
1/2 cup finely diced sweet onion
2 tbsp finely chopped fresh tarragon leaves
3/4 cup unsweetened dried cranberries
1/2 tsp garlic powder
2 tbsp fresh squeezed lemon juice
4 tbsp mayo
1 tsp dijon mustard
Nutmeg, to taste
Black pepper, to taste
Mix all ingredients in a large mixing bowl and serve chilled. Best on day two!
For more quick and easy lunch recipes, be sure to take a look at my food page!