Tuesday, March 3, 2009
Spring lunch and a recipe
A friend came over for lunch today. On the menu was Tarragon Chicken Salad croissant sandwiches,
Amaretto Mimosas and chocolate frosted brownies.
We used my vintage daisy and button snack plates and my husband's Great-Grandmother's vintage monogrammed linen napkins.
All of the herbs and flowers were from my yard and garden.
The most requested item when I had my catering business was my Tarragon Chicken Salad. It was usually served on croissants. I'll be happy to share my recipe with you today. I hope you enjoy it!
Tarragon Chicken Salad
4 cups cooked and diced chicken breast
3 green onions,tops only, sliced
1/2 cup dried cranberries
1/2 cup minced celery
1 tsp. tarragon
1 tsp. herbs de provence
3/4 cup Hellmann's mayonaise
Blend the mayonaise with all ingredients but the chicken. Once everything is incorporated then fold in the chicken breast. Chill and serve over a bed of green leaf lettuce or with croissants as a sandwich. This is best made the day prior to serving.