Tangy Tarragon & Mustard Chicken Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 teaspoon dried fuller's tarragon
• salt and pepper
• 2 stalks diced celery
• 2 -3 green onions, thinly sliced
• 1 medium zucchini, cut into 1/2 inch cubes
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 3 tablespoons fuller's tarragon vinegar
• 8 leaves butter lettuce or 8 leaves leafy green lettuce
• 15 baby carrot sticks

Recipe

• 1 rub the tarragon onto the chicken breasts and salt and pepper them on both sides. cook the breasts by steaming them over medium heat or pan fry them in a little olive oil for about 10-15 minutes or until fully cooked. test with instant read thermometer (chicken should be at 165 degrees).
• 2 cool the breasts slightly, then cut into 1 inch pieces. combine in a small bowl the mayonnaise, mustard and vinegar to make the dressing. combine in a larger bowl the chicken, celery, onions, and zucchini. add the dressing to the chicken and mix. chill or serve at room temperature on a bed of lettuce. arrange carrots around the outside edges of the mound of chicken salad. can also serve with crackers or sliced french bread.