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Easy Chicken Salad

on December 3, 2012

This chicken salad is so easy, and so versatile, I don’t know why I don’t make it more often since my husband and I both love it.

Chicken breast, boneless, 3-4 halves


salt & pepper to taste

Optons: tarragon/ parsley/diced celery/thinly sliced scallion–I prefer tarragon sprinkled in with the mayo.

Poach the chicken breast in an inch of water until the temperature is 160F or done; add salt and pepper and allow to cool,  then cut into chunks of roughly 1″ to 1 1/2″, then mix with as much mayonnaise as you want, along with tarragon, or other options. Will improve over night.

Looks very pretty on a bed of lettuce with a light sprinkle of herbs, or a few mandarin orange slices.


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