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Chicken Salad

with Tarragon and Red Onion

Amanda Frederickson San Francisco Bay Area
Professional chef, food stylist and food photographer. Dreaming about traveling when not dreaming about food.
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Recipe, Story and Photography by Amanda Frederickson

I know sandwiches are a year round staple, but for some reason sandwiches just scream   summer to me. Days when you leave the house in the morning, pack a lunch and don’t come   back until dark. Days spent exploring and being in the sunshine. And you know what is   around the corner, summer!

I am pretty sure I ate sandwiches most of my childhood. Tuna fish sandwiches to be exact.   That and a good peanut butter and jelly – that was a staple. I have recently discovered my   love for a chicken salad sandwich that put all those tuna fish sandwiches and PB &Js to   shame.

I know what you are thinking, why in the world would I need a recipe for chicken salad?   Well because this one is all you will ever need, it is that delicious. I was never a huge fan of   chicken salad until I developed this recipe. I developed it one day when I had an extra   chicken that was roasted off and was trying to figure out what to do with it. I wanted to do   something interesting with it, because well, chicken can be so boring and dry sometimes,   especially as leftovers.

There are three important factors to this recipe. First the chicken is shredded instead of   cubed and secondly the addition of herbs. I like using tarragon folded into the chicken salad   – it adds a freshness and a sort of licorice flavoring that is a perfect pairing for chicken. All   of that is combined together with some mayonnaise, I like Best Food’s New Organic   Roasted Garlic Mayonnaise    because it has the most delicious garlicky flavor (they also have   Spicy Chipotle or Original too) Those three things make all the difference. Oh and I folded   in some red onion for texture and acidity. Plus, I love that this mayo is organic‐ I am a big   believer in knowing where our food comes from and I try really hard to use organic   ingredients where I can.

Also the best part of this recipe is that it is really easy especially if you are using leftover   chicken or a pre‐cooked rotisserie chicken. This chicken salad is not just perfect for   sandwiches, but would be delicious on top of a salad or just with some crackers.

Enjoy!

 

Chicken Salad with Tarragon and Red Onion

Serves 4­-6

 

4 cups cooked chicken, shredded into bite size pieces

1 cup  Best  Foods Organic Roasted Garlic Mayonnaise 

1⁄2 red onion, diced

1⁄4 cup tarragon, roughly chopped   salt and pepper

In a large bowl, combine the chicken, mayonnaise, onion, tarragon and a large pinch of salt   and pepper and mix well.

Use chicken salad on sandwiches, salads, or served alongside crackers and crudité.

This post was created in partnership with Best Foods and FeedFeed ‐ all opinions   expressed are my own.

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