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Chicken Salad with Tarragon Recipe

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This recipe for Chicken Salad with Tarragon is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
cooking spray or oil mister
1 pound boneless, skinless chicken breasts*
1/2 cup chopped celery
1 cup red or white grapes, halved
1/2 cup chopped toasted pecans (or walnuts)
1 cup mayonnaise (or plain greek yogurt)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh tarragon



Instructions
Lightly spray a 6-quart slow cooker with oil. Arrange the chicken in the slow cooker, cover, and cook on high for 4 hours.
Remove the chicken from the slow cooker (if desired, reserve any drippings for another dish–like soup!). Cut chicken into 1/2-inch cubes. Transfer chicken pieces to a large bowl. Add celery, grapes, and toasted pecans.
In a small bowl or measuring cup, whisk together the mayonnaise, salt and pepper. Add to the chicken, grapes and toasted pecans. Stir to combine. Fold in fresh tarragon. Cover and refrigerate until ready to serve, up to 3 days.
Notes
*To cut cooking time, debone a rotisserie chicken from your local grocer or roast your own in 30 minutes using my easy Basic Roasted Chicken recipe.
Directions:
Directions:

 

 

 

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