As part of the menu for the pot roast dinner I organized recently, I wanted to throw in some sort of veggie/fruit dish, to balance out the meat and starch of the main course.  So I decided to try out this chicken salad recipe by Emeril Lagasse.  It turned out pretty nicely; the tarragon flavor was quite pronounced but not too overpowering.  A great combination of flavors and textures, and makes a good alternative to the Waldorf salad I use to make.

The picture below is the salad missing it’s cashew nut topping, because I’m silly and completely forgot to add it.  So don’t forget!

Tarragon Chicken Salad

Ingredients

• 2 cups diced cooked chicken
  
• 1 1/2 cups Granny Smith apples, cored and diced (about 2 to 3 apples)
• 1/3 cup diced celery (about 2 stalks)
• 1/4 cup diced red onion
• 1/4 cup mayonnaise (1 50-ml pack)
• 1/2 cup plain yoghurt (1 140-gram pack)
• 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 salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup lightly salted, roasted cashews, roughly chopped
• 1 head baby romaine lettuce, leaves washed and dried

Directions

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.

Serve chicken salad on a bed of lettuce and top with cashews.