I flippen LOVE chicken salad. Especially with lots of add-ins. Oh the flavor and texture combination can be magnificent. And I am one who loves to mash food together. There are no boundaries between food on my plate. It's a friendly place. I will mix everything together on my plate so each bite equally represents each food. That must be why I love things like chicken salad. Everything is nicely mixed together and I just love it. I can eat chicken salad for any meal (yes, even breakfast). I hope you enjoy this recipe. It's super easy and a fantastic way to use up that leftover chicken (see the notes section for additional add-ins).
Chicken Apple Salad with Fresh Tarragon
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped
-1/2 cup peeled apple, small chop
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here , vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional)
-1/2 teaspoon garlic granules
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried
1. To a bowl add in the above ingredients and mix.
2. Best if made 4 - 6 hours before serving.
*The best way to "shred" chicken is in a food processor. Simply add in the two cups of chicken and give it a whirl. Personally, I like to cook chicken in the crock-pot, this makes it shred naturally. So I use leftover crock-pot chicken for my chicken salad. You could also used cubed chicken, it's really up to you.
*There are endless possibilities with chicken salad. Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries. Go crazy folks.