poached chicken (or leftovers!), grapes, tarragon, and toasted pecans on some crusty bread and you can color me happy thanks to this weekday lunch! the dressing is lighter since we used mayo, and there's a nice crunch from the celery. plus i show you a trick to half (halve?) grapes that'll change your life...for the 37 seconds it saves you, at least. give this one a try and let me know if you liked it!
#easylunch #chickenrecipe #sandwich #summerrecipes #chickensalad #tarragon #scratchcooking
0:00 i'm hungry
0:34 poach that chicken
1:55 build the dressing
5:40 chop the mix ins
8:30 final mix
10:10 NOM
How to:
1 loaf crusty bread
1.5-2 pounds chicken breast (scale this up or down to your heart's content!)
1/2C mayo
1/2 C Greek yogurt
1T Dijon mustard
1/2C pecans, toasted & chopped
1C red grapes, sliced in half
1 bunch tarragon (can substitute parsley if desired)
3 ribs celery, chopped finely
3 scallions
1 lemon, juicesd
1T garlic powder
Salt & pepper
1. Poach your chicken. Cover it with water and put on your stovetop over a low-medium heat. You can cook using water only or flavor with salt, pepper, chopped onion, garlic, and celery. Cook over a low-ish heat until the chicken is cooked. Drain and set aside to cool. Once cool, chop into 1/2 inch cubes or shred.
2. While the chicken cooks, toast pecans in a 350 degree oven on a dry cookie sheet until fragrant (approx 8 minutes). Set aside to cool.
3. Chop scallions, grapes, pecans, celery and mix together.
4. In a separate bowl, mix mayo, Greek yogurt, mustard, lemon juice, garlic powder, salt & pepper.
5. Add dressing to mix-ins, 1/2 C at a time until you've reached your desired consistency.
6. Serve on crusty bread or salad greens, or it on its own by the spoonful.