Chicken salad
A vegetable-heavy version with tarragon and light on mayo.
I made this chicken salad as part of several dishes to use up a $4.99 Costco rotisserie chicken. It was tasty!
I have noticed many [meat protein] salads are very heavy on the protein and often few to no vegetables. This is not my style. I like having a ratio of no more than 50% meat, the rest being vegetables or other ingredients like nuts.
Below is my kind of chicken salad. Besides the emphasis on vegetables, here are some other differences. I don't like a heavy mayonnaise base, so half of the fat and moisture comes from olive oil. Also, tarragon – it adds a very nice mint-sage-like taste. Tarragon goes very well with chicken recipes.
Ingredients
- 8-10 oz shredded, cooked white chicken
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/4 lemon, juiced
- 1/2 red onion, diced
- Mayonnaise, 3 tbs
- Olive oil, 3-4 tbs
- Mustard, 1 tbs
- 5 stalks fresh tarragon, chopped
- Hungarian sweet paprika, to taste
- Garlic powder, to taste
- Penzeys Justice spice mix, to taste
- Salt & pepper, to taste
Directions
Serves 4-6
- Mix all ingredients in a bowl.
- Let chill for 15-20 min in the fridge.
Serve with crackers, in a sandwich, etc.