Tarragon Chicken Salad

hicken salad is one of the most versatile deli-style salads I know, and in this variation I put tarragon from the garden to work as the key seasoning. Sweet apples and carrots, crunchy celery and creamy homemade mayo bring combine with roasted all white-meat chicken in this scrumptious sandwich.

Tarragon Chicken Salad

3 large boneless, skinless chicken breasts
1/2 C diced celery (one large rib)
1 C grated carrot (one large)
1 diced apple, skin on (I chose Pink Lady)
2 t dried tarragon
Salt and Pepper
1 C mayonnaise (recipe follows)

Preheat oven to 350 F. Season chicken with salt and pepper, and place in a foil-lined roasting pan. Bake 35-45 minutes, until cooked through. Allow chicken to cool, then cube. Combine all ingredients with prepared mayonnaise. Chill for at least 2 hours; serve on pumpernickel or rye.

Mayonnaise
Recipe courtesy Paula Deen

2 egg yolks
2 T dijon mustard
Pinch salt
1 T lemon juice
1 C extra virgin olive oil

In blender, combine yolks, mustard, salt, and lemon juice. Slowly drizzle in oil while blending, approx 2 minutes until desired consistency is achieved.