good eats

Guess what? I have a new recipe for you! Be excited because it’s so yummy.
I know that I haven’t posted any new recipes for my usual Sunday Dinner posts, but it’s because I’ve been on this crazy diet and trust me when I tell you that you DO NOT want to be eating what I’ve been eating.
It’s my friend Erin’s recipe. And, if she says it’s good, then it is. So, I made it for a little shin-dig I had over here on Tuesday night.
And, it was good.
I have had it for lunch everyday since then, and once for dinner.
It’s too easy to merit my usual step-by-step photos, so without further ado (and just so you know, I totally researched this and it’s ado, not adieu) , I give you…

Tarragon Chicken Salad

(salad)
1 rotisserie chicken, meat removed and shredded
3 stalks celery, thinly sliced
1/2 C. chopped pickles or cornichons
2 green onions, thinly sliced
2 T. chopped, fresh tarragon (dried will do, but use half the amount)
2 T. mayo
salt and pepper
*In a medium bowl, mix together all but the mayo. Toss mixture with mayo and vinaigrette. Serve immediately or refrigerate up to 2 days.

(vinaigrette)
1 T. grainy mustard
2 T. honey
2 T. white wine vinegar
1/2 C. extra virgin olive oil
*Place all ingredients in a glass jar or salad dressing mixer. Seal tightly and shake until emulsified. Use immediately or keep refrigerated for up to one week.

I rolled mine up in a whole wheat tortilla. As my three-year-old would say, “Yumzilla”.