This simple recipe for Tarragon Chicken Salad was inspired by David Blaine over at Central Food, a farm-to-table restaurant in Spokane, Washington. Brian started ordering this sandwich and more and more I found myself coveting his plate. This restaurant became our saving grace over the winter, not only because of the delicious wholesome fare, but because of the glorious morning sunlight streaming in their southern facing windows. From the moment you walk in, you are bathed in sunlight. They have a simple brunch menu we’ve fallen in love with (along with lunch and diner), and incredible house-made artisan bread. It’s a beautiful start to the day.
The Tarragon Chicken Salad can be piled onto toasty bread, folded into a wrap or simply served over a bed of greens. Watercress is a nice pairing, along with butter lettuce, mache or even purslane.
Sprouts or micro-greens give it a fresh and springy twist.
Spicy greens give it a bit of an edge.
We are still on the road, making our way back home. All is well. Sun is good for the soul and we are feeling better. Thanks for all your kind words regarding my dad and Maxx. Very appreciated.
Enjoy and have a great week!
- Tarragon Chicken Salad
- 1 pound cooked chicken (roasted or poached chicken breast,or leftover rotisserie chicken)
- 1 cup chopped celery
- ¼ finely chopped onion
- ½ cup mayonnaise
- 2 teaspoons whole grain mustard
- 1-2 tablespoons fresh tarragon leaves, chopped
- salt and pepper to taste
- sprouts or micro greens
- Serve on toasted bread or over a lightly dressed bed of greens (butter lettuce, watercress, mache, purslane)
- Cut or shred chicken into bite-sized pieces and place in a medium bowl.
- Add the rest of the ingredients and mix, incorporating all.
- Add salt and pepper to taste.
- Serve over simply dressed greens, or as a sandwich on toasted bread with lettuce and micro greens (or sprouts)