Strawberry Tarragon Chicken Salad
Adapted from Taste of Home
Strawberries, the sweet royalty of spring. Asparagus, the crown. Make way for a chicken salad that can satisfy your sweet side and cure your spring fever.
INGREDIENTS
- 1/2 cup mayonnaise
- 2 teaspoons sugar
- 2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
- 2 teaspoons chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2-1/2 cups cubed cooked chicken breast
- 2 cups quartered fresh strawberries
- 1 cup fresh shelled peas or frozen peas, thawed
- 1/2 cup chopped celery
- 1/2 cup roasted asparagus, cut into 1 inch pieces
- 2 tablespoons chopped sweet onion
- 1 stalk spring onion, chopped
- Torn salad mix greens
- Leafy broccoli, chopped (including stems)
- 1/2 cup chopped pecans, toasted
- Oil for sautéing chicken, optional
- Chopped feta cheese (optional, for topping)
INSTRUCTIONS
Cut strawberries and asparagus and chop spring onion, yellow onion, basil, tarragon, celery, and leafy broccoli. Cube chicken breasts after roasting or cut into strips before sautéing in oil.
Whisk first 6 ingredients together until blended.
Stir in chicken, strawberries, asparagus, spring onion, yellow onion, peas, and celery.
Serve on plate over mixed greens and leafy broccoli, and top with chopped pecans and feta cheese.
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