There are many good variations on the classic chicken salad and this is one of my favorites. You can substitute roasted pecans for the almonds. I also added dried cranberries and I’d suggest adding more tarragon than the suggested 1 tablespoon. I doubled this recipe which worked well for my book club group of 11 people. Recipe follows: I boiled the chicken one day in advance so making this salad is quick and easy the day of the event.
Ps I served with the mixed green salad with Roquefort/bleu cheese, candied pecans from Trader Joe’s, pears and avocados. Recipe These two salads pair well.
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