Chicken Taragon Wraps

Yield: 4-6 servings | Prep time: 15 min | Cook Time: 20 min | Total Time: 35 min

Chicken Tarragon Salad is simple to make, loaded with flavor and perfect to serve in refreshing lettuce boats. Tender chicken is mixed in a creamy mayonnaise dressing, fresh tarragon, and packed with crunch textures of almonds and celery. 

INGREDIENTS:

For the chicken

• 1 ½ -2 pounds chicken breast (about 2 large or 3 small)

• 3 cups reduced sodium chicken broth

For the salad

• 3/4 cup of mayonnaise

• 2 tablespoons plain Greek yogurt

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 2 teaspoons fresh lemon juice

• 1 small red onion; diced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup celery; diced

• 1/4 cup sliced almonds

• 1/4 cup dried cranberries

• 2 tablespoons fresh tarragon; chopped

• Church Brother Farms Petite Romaine Lettuce Boats; washed and patted dry 

Instructions: 

In a large pot over medium-high heat, combine chicken and chicken broth. Bring to a boil, then reduce heat to medium. Cover pot and continue to cook until cooked through, about 10 minutes. The internal temperature should reach 165°F. Transfer chicken to a cutting board. Let rest a few minutes to cool, then cut into small cubes or shred. 

In a large bowl, whisk together the mayonnaise, yogurt, Dijon mustard, honey, lemon juice, garlic powder, onion powder, salt and pepper. 

Once the chicken has cooled, add to the bowl and stir to coat. 

Fold in the celery, almonds, cranberries and tarragon until well combined. 

Let the chicken salad sit in the refrigerator for the flavors to set (or serve immediately). Scoop the chicken salad into romaine lettuce boats or chop the lettuce and place it on a plate to make a salad with the chicken salad on top. Enjoy!

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Chicken Tarragon Salad

Yield: 4-6

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Chicken Tarragon Salad is simple to make, loaded with flavor and perfect to serve in refreshing lettuce boats. Tender chicken is mixed in a creamy mayonnaise dressing, fresh tarragon, and packed with crunch textures of almonds and celery. 

Ingredients

For the chicken

• 1 ½ -2 pounds chicken breast (about 2 large or 3 small)
• 3 cups reduced sodium chicken broth

For the salad

• 3/4 cup of mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 teaspoons fresh lemon juice
• 1 small red onion; diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup celery; diced
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tablespoons fresh tarragon; chopped
• Church Brother Farms Petite Romaine Lettuce Boats; washed and patted dry

Instructions

1. In a large pot over medium-high heat, combine chicken and chicken broth. Bring to a boil, then reduce heat to medium. Cover pot and continue to cook until cooked through, about 10 minutes. The internal temperature should reach 165°F. Transfer chicken to a cutting board. Let rest a few minutes to cool, then cut into small cubes or shred.
2. In a large bowl, whisk together the mayonnaise, yogurt, Dijon mustard, honey, lemon juice, garlic powder, onion powder, salt and pepper.
3. Once the chicken has cooled, add to the bowl and stir to coat.
4. Fold in the celery, almonds, cranberries and tarragon until well combined.
5. Let the chicken salad sit in the refrigerator for the flavors to set (or serve immediately). Scoop the chicken salad into romaine lettuce boats or chop the lettuce and place it on a plate to make a salad with the chicken salad on top. Enjoy!

Nutrition Facts

Calories

418

Fat

27 g

Sat. Fat

4 g

Carbs

15 g

Fiber

3 g

Sugar

7 g

Protein

30 g

Potassium

925 mg

Calcium

101 mg

Iron

3 mg

Cholesterol

85 mg

Sodium

566 mg