Pink of Perfection

Enough with the chicken salad, you might be saying. True, I’ve made three different recipes already. But here’s the thing: chicken salad has to be one of my favorite things to keep tucked away in the fridge for lunch. It’s easy to make it healthier by swapping out the mayo for nonfat Greek yogurt, yet it still manages to feel luscious and ladylike. But it’s also the kind of lunch that, served over lemony greens and served with a couple Finn-Crisp, can keep you powered through an evening punk rope class.

Besides, what are you going to make when you have a bunch of leftover tarragon from making shrimp rolls and your mom and sister are coming over? Sure, you could spend beaucoup bucks searing scallops with tarragon cream. Why do that, though, when your sister has been known to flip for tarragon chicken salad, even in its Starbucks form? I love when it’s so easy to make someone else’s dreams come true.

Lemon Tarragon Chicken Salad
adapted from Bon Appétit
Serves 6

1 1/4 pounds skinless boneless chicken breast halves (about 3)
3/4 cup finely chopped celery
1/2 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.

Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. Serve with lightly dressed greens and crackers or on rye bread with shredded romaine lettuce.

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