Tangy Tarragon & Mustard Chicken Salad

Ingredients

• 4 skinless boneless chicken breast halves
• 1 teaspoon dried fuller's tarragon
• salt and pepper
• 2 stalks diced celery
• 2-3 green onions, thinly sliced
• 1 medium zucchini, cut into 1/2 inch cubes
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons fuller's tarragon vinegar
• 8 leaves butter lettuce or leafy green lettuce
• 15 baby carrot sticks

Directions

1. 1

   Rub the tarragon onto the chicken breasts and salt and pepper them on both sides. Cook the breasts by steaming them over medium heat or pan fry them in a little olive oil for about 10-15 minutes or until fully cooked. Test with instant read thermometer (chicken should be at 165 degrees).

2. 2

   Cool the breasts slightly, then cut into 1 inch pieces. Combine in a small bowl the mayonnaise, mustard and vinegar to make the dressing. Combine in a larger bowl the chicken, celery, onions, and zucchini. Add the dressing to the chicken and mix. Chill or serve at room temperature on a bed of lettuce. Arrange carrots around the outside edges of the mound of chicken salad. Can also serve with crackers or sliced French bread.