Baked Tarragon Chicken Salad

Baked Tarragon Chicken Salad | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Taking lunch to work is tricky. First, it requires thinking ahead of time. How am I to know exactly what I’m in the mood to eat tomorrow, yet alone the days that follow? If it’s not something I love, then it’s not going to work; I’ll get bored of it, and come up with any excuse I can to go out at lunch for something else to eat. There is one exception though. Chicken salad. I can always eat chicken salad. I find myself making a special trip to the market at lunchtime on many days, to stand in front of the deli counter case, waiting on someone to magically appear, and fill up a tiny little plastic tub of chicken salad. I swear the employees at the market closest to my work completely loathe me. They take their sweet time to notice me hungrily glaring, as I tap my foot with impatience. I mutter under my breath as the oldest deli employee in the world slowly makes her way to the counter, at a pace slightly faster than that of a slug after being doused with salt. Then, inevitably, the ancient sadistic deli czar will either overfill or underfill the container, which means I end up with chicken salad all over my hands, or am left starving even after I finish my lunch. Screw that, I’m making my own homemade chicken salad, and mine won’t have any looked over bones or gristle in it.

Baked Tarragon Chicken Salad | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 3 Celery Stalks, Diced
  • 1/4 Cup Fresh Parsley, Chopped Finely
  • 1 Cup Mayonnaise
  • 2 Tablespoons Tarragon Vinegar
  • 1 Teaspoon Dried Shallots

Baked Tarragon Chicken Salad | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil.
  3. Cut any fat or gristle off of the chicken, and then slice it into tenders of equal thickness. Place the tenders onto the foil lined baking sheet.
  4. Drizzle the chicken with the olive oil and lemon juice, and then sprinkle with the salt and pepper.
  5. Bake the chicken from 15 to 20 minutes, or until cooked thoroughly.
  6. Remove the chicken from the oven, and dice it into small chunks.
  7. In a large bowl, mix together the diced chicken, celery, mayonnaise, vinegar, and shallots.
  8. Cover and refrigerate for at least 4 hours before serving.

Baked Tarragon Chicken Salad | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • If you don’t have tarragon vinegar, try replacing it with rice wine vinegar.
  • You can eat the chicken salad right away, but it tastes better after sitting for a couple of hours.
  • Give your cat a small piece of chicken, or she will be pissed at you forever.

Baked Tarragon Chicken Salad | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add freshly chopped or grated shallots in lieu of dried shallots.
  • Swap out the mayonnaise for sour cream, yogurt, or a mixture of the three.

Baked Tarragon Chicken Salad

Baked Tarragon Chicken Salad

Ingredients:

  • 3 Boneless Skinless Chicken Breasts
  • 2 Tablespoons Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 3 Celery Stalks, Diced
  • 1/4 Cup Fresh Parsley, Chopped Finely
  • 1 Cup Mayonnaise
  • 2 Tablespoons Tarragon Vinegar
  • 1 Teaspoon Dried Shallots

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil.
  3. Cut any fat or gristle off of the chicken, and then slice it into tenders of equal thickness. Place the tenders onto the foil lined baking sheet.
  4. Drizzle the chicken with the olive oil and lemon juice, and then sprinkle with the salt and pepper.
  5. Bake the chicken from 15 to 20 minutes, or until cooked thoroughly.
  6. Remove the chicken from the oven, and dice it into small chunks.
  7. In a large bowl, mix together the diced chicken, celery, mayonnaise, vinegar, and shallots.
  8. Cover and refrigerate for at least 4 hours before serving.
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  • Debbie Spivey

    I like the Yum easy print!! I shall easy print this one right out!

    • Colleen Delawder

      Still some kinks to work out…but I’ll get there.

      • Debbie Spivey

        I’ve got kinks, knots and an original freebie blog I need to shut down, but can’t because I don’t have the time to get it all done. I need a solid week to work on just that! WAHHHHHHHHHHHHHHHHHHHH! #BloggerProblems

        • Colleen Delawder

          At least you seem to know what you are doing. Mine’s all just a gamble!

    • Colleen Delawder

      I had to change it a bit because of how the email subscribers need to view things. Also for making it easier to copy and paste onto other blog networks.

  • Linnie

    Oh I have so got to try this tarragon chicken salad is one of my absolute favorite foods.

    • Colleen Delawder

      This one is pretty good. I can’t seem to avoid chicken salad lately for some reason.

  • Linnie

    Okay Colleen I now have tarragon vinegar and I am giving this another try today. I will let you know how it goes.