Tarragon Chicken Salad (Whole Foods)

This recipe is from Whole Foods and is also Gluten Free.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 4 cups

Ingredients

• 1 1⁄4 lbs chicken breasts (substitute 3 cans of chicken)
• 1  cup  finely chopped celery
• 1⁄2 cup mayonnaise
• 1  tablespoon Dijon mustard
• 1⁄4 cup  finely chopped red onion
• 1⁄4 cup  slivered almonds, lightly toasted
• 2  tablespoons  chopped tarragon
• 1  tablespoon lemon juice
• 1⁄2 teaspoon pepper

Directions

1. Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
2. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
3. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
4. Cut chicken into 1/2-inch cubes.
5. Skip 1-4 if you are using canned chicken. Drain liquid from can.
6. In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
7. Fold chicken into the mayonnaise mixture.