First, I should apologize for my absence during the last few months. I dived into the world of knitting and become addicted--but am finally coming up for air and plan on redirecting some of my focus back here!
On Sunday, we spent the day on the lake with Pam, Bob, and Selina on The Big Bobber, Pam and Bob's awesome pontoon boat. We ate, we drank, we lounged, and for the first time in years and years, we tubed! It was a great day--the perfect mixture of fun, funny, and relaxing. It was like having a little mini-vacation!
I threw together a chicken salad to take with us and I really like how it turned out. It had a nice balance--creamy, crunchy, flavorful--all while being light and summery. It was just the kind of food to have while cruisin' Lake Austin on a hot summer's day!
Tarragon Chicken Salad
Serves 8
a roasted chicken, deboned, skinned, and shredded or cubed (bite-size pieces)
2 stalks celery, diced small
3 green onions, sliced (both the white and green parts)
1 1/4 cup mayonnaise
2 tbsp. freshly-squeezed lemon juice
2 tbsp. chopped fresh tarragon
salt and pepper to taste
GF crackers, bread, or chips (for serving)
Place the chicken, celery, and green onions in a bowl. In a separate bowl, stir together the remaining ingredients (except salt and pepper). Pour the mayo mixture over the chicken and stir to combine. Salt and pepper to taste. Refrigerate for at least two hours to allow the flavors to meld. Enjoy!
Until next time (which WILL be soon)....
Cheers,
Krista
