Lori's Yummy Lemon Tarragon Chicken Salad
For the roast chicken, I just chop up a bit of fresh tarragon and mix it with the grated zest of one lemon, a chopped shallot or a little onion, and a couple of tablespoons of soft butter. Rub this mixture over the outside of a chicken and tuck some under the skin, too. Squeeze the lemon halves you zested over the chicken and poke them inside the cavity. Stuff a handful of tarragon sprigs in there, too. Roast the chicken as usual.
Lori's Lemon Tarragon Chicken Salad
serves about 6
4 c. cooked chicken meat, plain or lemon tarragon
1/4 c. fine diced red onion
1/2 c. fine diced celery
1/4 -- 1/2 c. fine diced bell pepper, any color
up to 1 lb. cooked asparagus, in 1" lengths
3/4 c. mayonnaise
1/3 c. sour cream
pinch or two of salt
pepper to taste
2 t. minced fresh tarragon
grated zest of one lemon
tarragon or regular vinegar, about 1 T., to thin a bit
Mix dressing; blend with other ingredients. Chill. Serve as is, as a sandwich filling, or over avocado halves.
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