Here's a quick recipe that's great for a fancy luncheon or a way to use up last night's leftovers. Tarragon Chicken Salad comes from my friend Meg.
She made it for a baby shower we hosted for our friend Mary, and it was such a huge favorite of mine, we've been making it ever since. If we have leftover chicken, this is my favorite way to enjoy it.
While you can used any type of bread, I find that the stronger taste of the dark pumpernickel works well with the sharpness of the red onion and tarragon.
This is really simple and very, very tasty.
Chicken Tarragon Salad
2 cups cooked chicken, cubed into small pieces
2 tablespoons red onion, chopped fine
2 tablespoons dried tarragon
1/2 cup mayonnaise
Salt and pepper to taste
Romaine lettuce, washed and dried
4 slices pumpernickel bread
Combine chicken, onion, tarragon, mayonniase and salt and pepper to taste. Add more mayonnaise if needed. Arrange salad on dark bread with lettuce.
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