For me, there are about ten “must grow” herbs in my deck potager, all of which are ready to harvest right about now. My weekly meal planning is designed around the use of these herbs, one of which is tarragon, one of my favorites in the group of “must grows.” It's a pleasant looking little herb with thin leaves on long, graceful stems, making it a nice fill in plant in pots of flowers. It seems to enjoy very much being paired with the zinnias.
Tarragon goes amazingly well with chicken. I have a number of recipes combining these two, all of which are warm dishes. The other day I got to thinking that, in the same way in which it enhances a hot chicken dish, tarragon would similarly enhance a cold one, and thus added it to a batch of chicken salad. Oh my, was it good! A touch of sweetness from the champagne grapes (their small size allowing them to thoroughly intersperse with the chicken) made it darned near perfect. Heap it on a fresh croissant for a tasty sandwich, or mound it in a lettuce leaf for a light supper. Either way, you're going to love it.
Tarragon Chicken Salad with Champagne Grapes
2 cups cubed cooked chicken
1/4 cup mayonnaise
1 tablespoon fresh tarragon leaves, finely chopped
Juice from half of a small lemon
1 cup celery, diced small
1/2 cup Melissa's Champagne Grapes
Pinch of Old Bay Seasoning
Freshly ground pepper and salt to taste
Place the mayonnaise, tarragon leaves, lemon juice, celery, and seasonings in a medium bowl and mix until combined. Fold in chicken and grapes. Refrigerate for 2-3 hours to blend flavors. Serve.
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