Last week kicked off the official start of the summer, and in celebration, (and for the sake of staying out of the kitchen) we’re going to be sticking to summer-friendly recipes like drinks, popsicles, ice cream and entrees and sides that don’t require a lot of cooking.
Today’s recipe is actually an inspiration from a tarragon chicken salad that I always pick up at A-Market Natural Foods store in Manchester, NH whenever I’m home visiting (that’s where I am as I write this). It’s one of my favorite go to snacks whenever I get off the highway from Boston, and figured it would make a great summer staple that you could bring to your next picnic, beach outing, 4th of July party or summer deck party.
For this recipe you will need chicken breast, which, if you have leftovers work great. Otherwise, you can always use pre-cooked rotisserie chicken from Whole Foods or Trader Joes, which of course, would be a second choice to your own homemade baked or grilled chicken.
While I’m posting this, I’m in the process of experimenting with homemade berry popsicles with fresh strawberries and raspberries and little shredded coconut…but you’ll have to wait for next week to get that one. Enjoy!
- 1 Free-range organic chicken breast pre-cooked (or leftovers from a previous dinner)
- 1-2 tbs. Mayonnaise
- 1 celery stalk
- 1/4 chopped red onion
- 1/2 tbs. dried tarragon
- Few springs of chopped parsley
- Salt and pepper to taste
Clearly, you can double up the recipe to make more if your feeding other folks.
1. Finely chop up your leftover chicken breast, you can make the pieces as big or as small as you’d like.
2. Combine the mayo, the celery, onion, tarragon, chopped parsley, salt and pepper and mix together. If you’d like a dryer chix salad use less mayo, or if you’d like a moister salad, use more. It’s science of rockets.
Directions if you have a food processor:
Combine all the ingredients in the food processor, hit the pulse button a bunch of times, and voila. You done.