Baked Tarragon Chicken Salad

Preheat oven to 350ºF. Line a baking sheet with foil.

Cut any fat or gristle off chicken and slice chicken into tenders of equal thickness. Place tenders onto foil-lined baking sheet. Drizzle chicken with olive oil and lemon juice, then sprinkle with salt and pepper.

Bake chicken 15–20 minutes, or until cooked thoroughly. Remove chicken from oven, and dice into small chunks.

In a large bowl, mix together diced chicken, celery, parsley, mayonnaise, vinegar, and shallots. Cover and refrigerate at least 4 hours before serving.