Tangy Tarragon & Mustard Chicken Salad

Submitted by Fuller Cooking

"Tender chunks of chicken and crunchy vegetables pare nicely with a tangy, bright tasting dressing. This dish is great for lunch or for a dinner main course. This recipes was previously seen at http://www.fullersfineherbs.com."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

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.