| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | about 3 cups |
Ingredients
- 2 cups diced cooked chicken
- 1 small tart apple, cored and diced (about 1 1/2 cups)
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup lightly salted, roasted cashews, roughly chopped
- 4 cups arugula, washed and dried
- Olive oil, for dressing arugula
Instructions
- Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 269 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 35 mg |
| Sodium | 237 mg |
Reviews
This is a nice mix of flavors with the tarragon as a crowning addition. While I didn’t have fresh tarragon, I did have a high quality dried tarragon that added that signature flavor. I’d serve this to company. I liked the other reviewer’s idea of making tea sandwiches with it.
Have fixed this recipe for years. Have substituted fresh grilled tuna for chicken on occasion. Have tried different types of nuts. But otherwise left the recipe alone. It’s fantastic. It’s the kind of dish you might find in a fancy tea room down here in the South.