Tarragon was used by the Greeks as early as 500 BC. They used it as a cure for toothaches! This salad is great as a sandwich or on top of a green salad.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large mixing bowl
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Measuring cup
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Small mixing bowl
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Measuring spoons
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Spoon or fork
Ingredients
- 4 to 4 1/2 cups shredded cooked chicken
- 1⁄4 cup plain yogurt
- 1⁄4 cup mayonnaise
- 1 teaspoon white vinegar or fresh lemon juice
- 1 crisp apple, diced
- 1 celery rib, diced
- 1 tablespoon fresh or 1 teaspoon dried tarragon
Instructions
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Put the cooked chicken into the large mixing bowl.
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Put the yogurt and mayonnaise into the small mixing bowl and mix them together with the spoon or fork.
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Add the mustard and vinegar to the small bowl and mix together well.
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Pour the ingredients from the small bowl into the large bowl and stir, stir, stir!
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Add the apple, celery, and fresh or dried tarragon and stir for about 10 seconds they are just combined but aren’t mixed together too well.
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Serve right away or cover and refrigerate overnight.
Notes
Add raisins, dried apricots, toasted walnuts, pecans, or almonds.
If you don’t like or don’t have tarragon, substitute basil, cilantro, parsley, or half the amount of dill. You can even leave the herb out entirely.
“Diced” means cut up in squares about the size of dice.
