Tarragon Chicken Salad (Whole Foods)

1. 1

   Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.

2. 2

   Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.

3. 3

   Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).

4. 4

   Cut chicken into 1/2-inch cubes.

5. 5

   Skip 1-4 if you are using canned chicken. Drain liquid from can.

6. 6

   In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.

7. 7

   Fold chicken into the mayonnaise mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.