Inside My Brain During a 45 Minute Commute

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Tarragon Chicken Salad

There was a request for this recipe, but I must say I’m not good at conveying these things.  I always wing it and am not good with measurements.  But here’s a stab at it.  Just keep tasting and adjust flavors and dressing amount to your liking.

3 cups cooked, cubed or pulled chicken breast (poached or baked- rotisserie is great if you feel like skipping a step)

3 tablespoons fresh tarragon, chopped

1 large shallot, finely diced

1/3 cup mayonnaisse

1/3 cup creme fraiche

1/2 tablespoon white wine vinegar

kosher salt and fresh ground pepper to taste

Mix dressing ingredients together.  Fold in chicken.  This is best made a few hours in advance because it gives the shallots and tarragon time to permeate.  You can put on bread or eat it on salad greens.  It’s also great on tiny toasts as a canape.

-SPants

Geez. I envision a conversation at where I train brazilian jiu jitsu at to sound strangely like a scene in 40 yr. Old Virgin next week:

Other Guy: Yeah so we ended up going out til 4 am with these 2 crazy girls from out of town and had a blast… What about you, what’d you do this past Friday?
Me: “God, Friday, when I went home, I really wanted a chicken-salad sandwich. And I was just obsessing about it and I was like: ‘Man, I’m gonna make one of those.’ So-so, Saturday I went out and got, like, a dozen chicken breasts and I cooked them all and then I just I-I spent, I don’t know, probably three hours… like three and a half hours making you know, the tarragon and the mayo and shallots and, you know, all the accoutrement. And then by the time I was done I just really didn’t feel like eating it.”
Other Guy: “I can imagine.”
Me: “And I didn’t have any bread. So, you know, it was pretty good. It was a pretty good weekend.”
Other Guy: “Sounds pretty awesome.”
Me: “Yeah, it was— it was fine.”
Other Guy: “Sounds really fun. Cool!”
Me: “Cool.”
Other Guy: “Cool, cool.”