No. 187: Tarragon Chicken Salad

I stumbled upon some delightful food reading yesterday.

Thrillist ranked the 50 states according to food and drink. The question at hand:

If you could only eat and drink in one state for the rest of your life, where would it be?

This one is tough, folks. There's a lot to consider. I appreciate that the Thrillist crew did some serious research in preparation for the final answer.

I won't ruin the fun for you. I will say that I completely agree with the Top 10 and its order. There are also quite a few laughs along the way.

Check out the full article here.

Tarragon Chicken Salad

After having a delicious cucumber and dill salad at a friend's this weekend, I was inspired to keep the fun going with fresh herbs. This chicken salad sounded like a nice light lunch option for the weekend.


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

To make

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.

Salad combined

Refrigerate for at least 1 hour. Serve chicken salad on a bed of arugula and top with cashews.

The results

No matter how great your go-to chicken salad may be, it's always fun to change it up a bit. I'd never tried cashews and tarragon in mine before, and now I'm sure they'll be regular additions.

Tarragon chicken salad

We're a bread loving family, so we served up our salad on a bed of mixed greens resting on a slice of oat-nut wheat bread. It was quite a tasty pileup.

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