Growing up in the South (but not from your traditional southern family) I began to notice that everyone had their own special family recipe for chicken salad. It seemed to always make a grand appearance at almost every gathering: cookouts, church functions, funerals... you get the idea. And as a good Southern girl, I have to admit, I LOVE chicken salad. Out of all of the versions I have had, I think I love this recipe the most. Over the years I have experimented with a variety of fresh herbs, exotic flavors and combinations. The fresh Tarragon and grapes make this chicken salad absolutely divine. I can almost guarantee that this recipe will become your new family favorite!

INGREDIENTS:

3 Chicken Breasts

1/4 tsp. Garlic Powder

1/4 tsp. Oregano

Dash of Tumeric

1 tsp. Salt

1 tsp. Pepper

1 c. Celery, diced

1/2 c. Duke's Mayo

1 TBsp. Dijon Mustard

2 Green Onions, chopped

1/4 c. Walnuts

2 TBsp. Fresh Tarragon

1 c. Red Grapes, halved

1 TBsp. Lemon Juice

1 TBsp. Olive Oil

Salt and Pepper, to taste

1/4 c. Parsley, chopped

Season the chicken with salt & pepper, garlic powder, oregano, and turmeric. Bring a large pot of water to a boil and cook the chicken breasts for 20-30 minutes until cooked through.

In a large bowl, combine the remaining ingredients. Mix until combined. Once the chicken is done, place on a cutting board and cut the chicken into cubes or shred with a fork. Place cut chicken into the bowl with the other ingredients and mix until combined. Serve warm or chill in the refrigerator until ready to eat.

Enjoy!

*I found this recipe years ago online but do not have the original authors information to credit.*