Tarragon Chicken Breast Salad
Martha Stewart's Cooking School, Episode 111
- 2 Poached Chicken Breasts, boned, skinned, and cut into 1-inch chunks
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup mayonnaise
- 1 sprig fresh tarragon, chopped
- Coarse salt and freshly ground pepper
- Place chicken in a medium bowl and add lemon juice. Toss to combine. Add mayonnaise, tarragon, salt and pepper. Stir to combine. Serve as desired.
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