Tarragon Chicken Salad

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and leftovers are better than the day it is made.

Ingredients

• 3 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/2 tsp. garlic powder
• 1/8 tsp. dried tarragon
• 1 tsp. lemon zest
• 1/2 lemon (juiced)
• 12 ounces boneless, skinless chicken thighs
• 4 Tbsp. white wine
• 2 large ribs celery (diced)
• 2 Tbsp. reduced fat mayonnaise
• black pepper to taste

Mix together the Dijon mustard, salt, powder, tarragon, lemon zest and lemon juice in a mixing bowl.

Whisk together until smooth.

Add the chicken thighs and toss to coat well. Marinate for at least an hour.

Place a large skillet in the oven and preheat to 350°F.

Add the chicken thighs with the marinade to the hot skillet.

Roast the chicken for about 8 minutes.

Turn and roast for another 6 to 8 minutes.

Remove to a cutting board and rest for about 10 minutes.

Place the skillet over medium high heat and add the white wine.

Deglaze the pan whisking continuously until the sauce is reduced by half.

Add the sauce to a mixing bowl.

Cut the chicken thighs into 1/4 inch cubes and add to the bowl with the sauce.

Toss well.

When cool, chill thoroughly.

After the chicken thighs are chilled, add the celery, mayonnaise, and black pepper.

Fold together gently until blended.

Serve chilled.