A great summer picnic dish, this chicken salad will have your friends and family saying, ‘ooooyeeee, yum!’
Tarragon Chicken Salad
Rub 3 6 ounce boneless chicken breasts with olive oil. Roast at 400 degrees until cooked through, about 14-16 minutes. Let cool, then shred. Mix together 1/2 cup mayonnaise, 1/4 cup chopped tarragon, 1 teaspoon grated lemon zest, and 1 tablespoon lemon juice. Fold in the chicken, 2 sliced scallions, and 2 sliced celery stalks. Season with salt & pepper, and serve over watercress.
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