I have exciting news to share today. Today BlogHer.com is featuring my recipe for Baked Tarragon Chicken Salad on their home page. Celebrate with me, and head on over to BlogHer.com to check it out. Go ahead and do a little happy dance for me while you are at it, unless you hate to dance, in which case just make the recipe and tell me what you think of it.
So those few sentences I wrote above, ignore them. Well, maybe not ignore, but slightly disregard instead. My recipe for Baked Tarragon Chicken Salad was featured on BlogHer.com, just not on the date I thought it would be. The email I was sent, stated it would be shared on 02/11/2015, which didn’t make sense to me because I didn’t even post the recipe until 02/20/2015. After contacting BlogHer.com to verify the date, I was informed that my recipe had been shared on 02/24/2015, which means that I missed the entire thing. Sad face. I really need to check my email more often. I’m having a hard time keeping up with six separate email addresses. What happened to the good ol’ days when I only had one to worry about? Now I have two work email addresses, my one personal email, which I have had since the very beginning of time, an iCloud email, my blog email, and of course Brenna’s email address. Yes, Brenna has her own email address, because she occasionally likes to send emails to her Grandma and a few of the friends that she “likes,” as well as needing one to have a Facebook account. Anyway, don’t let my recipe not being posted today stop you from checking out BlogHer.com. There’s sure to be something fun, new, and exciting to read.
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:
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- 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.
- Drizzle the chicken with the olive oil and lemon juice, and then sprinkle with the salt and pepper.
- Bake the chicken from 15 to 20 minutes, or until cooked thoroughly.
- Remove the chicken from the oven, and dice it into small chunks.
- In a large bowl, mix together the diced chicken, celery, mayonnaise, vinegar, and shallots.
- Cover and refrigerate for at least 4 hours before serving.
