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Chicken Tarragon Salad

"The perfect late summer salad," Erin's mom.

Prep
Cook
Serves 6people
Ingredients
6
cups of shredded cooked chicken
3
ribs of celery, diagonally sliced
1
cup of red seedless grapes, cut in half
1
tart apple, cored and thinly sliced
1 1/2
cups of Tarragon Mayonnaise (recipe follows)
3
tbsp of chopped fresh italian parsley
salt and freshly ground black pepper to taste
tarragon mayonaise
1
cup of good quality mayonnaise
3
tbsp of tarragon vinegar
juice of 1 lemon
1/2
cup of tarragon packed in vinegar
or 1/4 cup or dried tarragon soaked in the 3 tablespoons of vinegar
or 3/4 cup of fresh tarragon leaves chopped finely
1
shallot, minced
salt and freshly ground black pepper
Directions
1.
Combine the chicken, celery, grapes, apple, mayonnaise and parsley in a large bowl and stir to mix. Seasonwith salt and pepper.
2.
Arrange on a platter and garnish with parsley and celery leaves if desired.
3.
Serve immediately or refrigerate.
4.
This salad keeps well for several days. Add the apples and grapes just before serving.
5.
Add the shallot and blend until smooth. Season with salt and pepper. Refrigerate until ready to use or up to 1 week.
6.
This is also good on sandwiches or sliced tomatoes.

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