Saturday, June 11, 2016

Chicken Salad with Tarragon

 Beautiful flowers arrived for my anniversary celebration.  How time flies.

 When we have the occasional cool morning, I open all the doors and windows and Teddy loves to lay just inside. She walks in and out of the doors finding her preferred place to lay down and observethe outside.

The older Teddy gets, the fussier her stomach has become.  I roast her a couple chickens each week and she gets to eat the breast meat.  I am always looking for ways to use the dark meat so I made these sandwiches for lunch a few days ago.
 Dice the meat from one chicken.  You can easily use store bought rotisserie chicken if you don't want to roast your own. Add 3 stalks of diced celery and 1 small diced onion.  Add the juice of 1 lemon. Mince some fresh tarragon and add about 3 tablespoons.  Mix in about 1/3 cup of mayo and salt and pepper to taste.  The amount depends on how much chicken you have but I like to keep this on the dry side.

 I made some nice hamburger buns for this sandwich but you can use anything you want. Croissants would be good.

 Split the bun.

 Line both sides with some lettuce to keep the buns from getting soggy.                                                                                      
Place a large scoop of the chicken salad on the lower half of the bun, using a large ice cream scoop.