I never used to be a big fan of breast meat on a chicken.  I found it too dry, too flavorless.  Since getting pasture-raised chickens from Skagit River Ranch, Sea Breeze Farm, and other local sources, I’ve changed my mind.  Breast meat from well-fed, well-prepared chickens is moist and flavorful.  I still like dark meat best when the chicken is hot out of the oven, but cold, leftover breast meat makes an amazing snack or, if it lasts that long, wonderful chicken salad.

Using the mayonnaise recipe in the previous post, I made the following chicken salad.  The measurements are all approximate.

Simple tarragon chicken salad

1.5 cups leftover chicken bits

4 heaping tablespoons homemade mayonnaise

1 tablespoon mustard

a few sprigs fresh tarragon

2-3 leafless stalks red chard (or 1 stalk celery diced)

fresh ground pepper

Optional: A little chopped fruit, like cherries, grapes, or apples.  I prefer this chicken salad simple, but if you’re in the right mood, the contrast of fruit and chicken salad is surprisingly nice.

Chop or shred your chicken into a bowl.  Add the mayonnaise, mustard, and pepper, and mix thoroughly.  Chop your chard or celery and tear or chop your tarragon leaves.  Add both and stir in gently.  Add fruit if you’re using it.