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.