Tarragon Chicken Salad with Walnuts and Cranberries
When I was pregnant with my daughter many moons ago, I LOVED this one bagel sandwich from Brueggers Bagels.
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
- 3 whole chicken legs, cooked Season w/ coarse sea salt and drizzle with olive oil; bake at 425 for about 40 minutes, skin removed, and chop into bite sized pieces Feel free to use store- bought rotisserie chicken
- 3 stalks celery, chopped
- 3 large scallions, sliced
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- 2/3 cup good quality mayonnaise
- 1/2 lemon juiced
- 2 tbsp coarse ground mustard I love Maille old style for this
- 1.5 tbsp fresh parsley can sub 1 tsp dried parsley
Once chicken is cool, remove skin and chop meat into bite sized pieces. Set aside.
In a large bowl, whisk together the mayonnaise, lemon juice, mustard, tarragon, parsley, salt, and pepper. Stir in the chicken, celery, scallions, walnuts, and dried cranberries. Chill before serving.
Keyword chicken, chicken salad, lunch