It's back-to-school time! The end of this week, I'll be getting to know my 20 new little first grade chicklets! Of course, that also means I'll be setting my alarm for 5:00 a.m., actually getting up to that alarm, and packing my lunch. In honor of back-to-school, I decided to share with you one of my favorite pack-your-lunch items ... my Mom's Tarragon Chicken Salad. I eat this a lot. I mean really a lot. At school I don't eat my lunch from a china plate, with a real fork, and a flower dressing up my place setting as you see in this post's photo. No. No, at school I eat my chicken salad out of a tupperware container with a plastic fork, half standing and half sitting, with between-bite openings of ketchup packets and milks for my little chicklets. But I wouldn't have it any other way! I love my job.
Happy back-to-school, everyone!
Tarragon Chicken Salad
Source: My Mom
4 chicken breasts, or a small whole chicken
2 stalks celery, chopped
Dried cranberries or halved grapes, to taste
Chopped pecans, to taste
1 T. dried tarragon
Salt & pepper, to taste
1. Cook chicken and remove meat from the bone (if necessary); chop into small pieces.
2. Combine chicken with remaining ingredients, adding mayonnaise to desired consistency.
3. Chill. Serve with greens or in a sandwich.
This post is linked with Savory Sunday hosted by The Sweet Details, Recipe Sharing Monday hosted by Jam Hands, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Friday Favorites hosted by Simply Sweet Home, Friday Potluck hosted by EKat's Kitchen, and Foodie Friday hosted by Designs by Gollum.