Poorman's Lobster Roll Salad

A simple but extraordinarily good lunch salad.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2 -2 1⁄2 cups  cubed  cooked chicken
• 1  cup  cooked lobster meat
• 1⁄2 cup  finely chopped celery
• 1⁄4 cup  sweet pickle relish, drained
•  boston lettuce leaves or  bibb lettuce
• 2  tomatoes, quartered
• 2  hard-boiled eggs, quartered

• Dressing

• 1⁄2 cup mayonnaise (homemade if at all possible)
• 1  tablespoon  chopped fresh tarragon or 1  teaspoon  crumbled dried tarragon
• 1  teaspoon fresh lemon juice
•  salt
•  fresh ground pepper

Directions

1. Add the the chicken and next 3 ingredients to a mixing bowl; gently toss to mix; set aside.
2. To make the dressing: whisk the mayonnaise, tarragon, and lemon juice in a small bowl; add salt and pepper to taste.
3. Pour the dressing over the chicken-lobster mixture; toss to coat.
4. Cover and refrigerate 1-8 hours.
5. To serve: line individual salad plates with lettuce leaves.
6. Mound the salad onto the lettuce leaves.
7. Garnish with tomato and hard-boiled egg wedges.