south of france chicken salad

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~ south of france chicken salad ~

“Provence is a country to which I am always returning. Next week, next year, any day now. As soon as I can get on a train.” ~Elizabeth David

In honor of National Sandwich Day (NSD) I decided to create a new recipe for chicken salad. It’s the perfect balance of sweet, tangy and crunchy-creamy. Jeff and I took a lunch break together and ate this open faced over toasted wheat bread. Bon Appetit!

3 large, boneless, skinless chicken breasts

3 green onions, chopped (including some of the green tops)

1 celery stick, chopped fine

1/4 cup real mayonnaise

2 Tablespoons Brianna’s French Vinaigrette

1 Tablespoon apricot preserves

2 teaspoons dried tarragon

1 and 1/2 teaspoons fresh thyme leaves

sea salt and fresh ground pepper to taste

Cook the chicken breasts in a little white wine and olive oil until completely heated through and juices run clear. Chill for a few hours. Chop and combine with the other ingredients until all ingredients are well incorporated. Serve on toast, crusty baguette, croissants or a bed of spring greens.



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