Prep Time: 15 minutes, Cook Time: 30 minutes
This is my favorite go-to lunch. It tastes like traditional chicken salad, with a nice crunch from the pecans and gentle sweetness from the tarragon—but thanks to a blend of light mayonnaise and plain yogurt, this recipe is much better for you than most. It is perfect for stuffing into pitas or between slices of whole-grain bread. – Gena Knox, "Southern My Way"
Healthy Tarragon Chicken Salad with Georgia Pecans
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3 pounds bone-in, skin-on chicken breasts
1 tbsp. olive oil
1 cup celery, chopped
3 tbsp. Georgia pecans, toasted and chopped
Preheat oven to 375°F.
Place chicken on a parchment-lined baking pan, drizzle with olive oil and season with salt and pepper.
Bake for 35 minutes, or until internal temperature registers 165°F on a meat thermometer.
Once chicken has cooled, remove skin and meat from bones and chop into chunks (you should have about 3 cups).
1/4 cup olive oil mayonnaise
1/4 cup plain yogurt
1 tbsp. lemon juice
1 tsp. Dijon mustard
3 tbsp. fresh tarragon, roughly chopped
In a large bowl, combine mayonnaise, yogurt, lemon juice, mustard and tarragon.
Add chicken, celery and pecans to dressing ingredients. Combine well and season with salt and pepper to taste.
Courtesy of Pecan Commission