Celery-free Chicken Salad

Hello, Summer! 

Wowza, is it hot!?!

On sweltering days like this when there's no way I'm going near the oven or the stove, I grab the following ingredients and in no time, have a tasty, crunchy chicken salad to spread onto pitas, fill chewy baguettes, fold into wraps, or scoop over mixed greens.
It's a nice change from the celery-laden chicken salad that we all know and love (except for Chris who does not love celery at all), but find a bit predictable...and there's just something about chicken and tarragon together that makes me think of a sunny, summer day. Give it a try!

Crunchy Chicken Salad
1/2 cup mayo
1/2 cup plain Greek yogurt
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons fresh tarragon, minced
4 cups cooked chicken breast (canned or fresh), shredded
1/2 cup pecans, chopped
1/4 cup golden raisins
1 apple, cored and diced small (optional)
Salt and pepper to taste

Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • In a small bowl, mix together the mayo, yogurt, honey, mustard, and tarragon until combined.
  • Place the chicken, pecans, raisins, and apple, if using, in a large bowl, and gently stir in the wet ingredients.
  • Season to taste with salt and pepper. Serve immediately, or chill in the fridge for a bit before using. 
  • Enjoy.

Stay cool!