This recipe for Tarragon Cranberry Chicken Salad uses our French Tarragon Herb Blend, a combination of French herbs and spices, that perfectly season this classic. The sweetness of the dried cranberries perfectly compliment and amplify the subtle sweetness the tarragon brings to the blend. The mustard seeds add just the right bite to balance all flavors!
Bonus! This dish can also easily be made vegetarian/vegan friendly by swapping out chickpeas for chicken and vegan mayo for regular.
Serves 2-4
Ingredients:
- 1/2 cup mayo (or 1/4 cup mayo + 1/4 cup Greek yogurt)
- 1 tablespoon + 1 teaspoon SKORDO French Tarragon Herb Blend
- 1/2 teaspoon grainy mustard
- 1-3 tablespoons finely diced shallot
- Dried cranberries, amount to preference
- 1 lb. chicken breast
Directions:
- Mix together mayonnaise, SKORDO French Tarragon Blend and mustard in a large mixing bowl. Cover and let sit in the fridge while you prepare chicken and let it cool. This gives the blend and the other ingredients time to get to know each other!
- Prepare chicken however you like! We poached the chicken in a large pot with salt + water (covering breasts by 2 inches). Bring pot to a boil then turn off heat. Flip chicken breasts over and cover pot, let sit for 10 minutes (or until internal temp. of chicken reaches 165 F.) Remove chicken and place on cutting board, let cool then shred.
- Once chicken is cooled and shredded, add to bowl with sauce and add shallot and dried cranberries. If you're not a fan of dried cranberries, this chicken salad will still have a lot of great flavor without them!
- Use chicken salad to top greens (we recommend arugula!) or build your own chicken salad sandwich (we love adding greens, cheddar cheese, tomato, onion, pickles and toasted bread!)
