Tarragon Chicken Salad

First, boil water in a large pot. Once the water boils throw your chicken pieces in the pot. Poach for 20 minutes or until chicken is cooked through. Pull out of water. Let cool a bit, remove and toss skin, then remove meat and chop.

Mix all items in a large bowl and then add more mayo if you would like a thicker consistency. I prefer to go light on the mayo but that’s just me.

Don’t add too much salt; you can always add more salt, you can never remove and you can severely mess up a dish with the addition of too much salt. Serve the chicken salad, if eaten by itself, in a nice bowl or plate. Otherwise put in between two slice of your favorite bread and go to town. Enjoy!