Description
This tarragon chicken salad is a fresh, protein-rich, and nutritious meal-prep favorite made with tender shredded chicken, crisp celery, cranberries, and a creamy avocado mayonnaise dressing. The tarragon adds a delicate anise-like aroma that brightens the whole dish, making it a healthy, flavorful option for easy lunches, sandwiches, or salads throughout the week.
Ingredients
- 2 pasture-raised chicken breasts (about 370g / 13oz total)
- Avocado oil and lemon juice, plus salt and pepper for cooking the chicken
- 2–3 celery stalks, finely chopped
- A handful of unsweetened dried cranberries
- A few sprigs of fresh tarragon (about 2 heaped tablespoons, finely chopped)
- ½ cup avocado mayonnaise (mayonnaise made with avocado oil)
- Juice of ¼ lemon
- Salt and pepper to taste
Instructions
COOK THE CHICKEN
- Preheat the oven to 190°C / 370°F.
- Place the chicken breasts in a baking dish. Drizzle with avocado oil and a little lemon juice, top with a few lemon slices, and season with salt and pepper.
- Cover the dish with aluminum foil (avoid touching the chicken) and bake for 30 minutes.
- Let the chicken cool, then shred it into small pieces or chop it with a knife.
MAKE THE SALAD
- Finely chop the celery and tarragon. If your cranberries are large, chop them as well.
- Combine the shredded chicken, celery, tarragon, and cranberries in a bowl.
- Add the avocado mayonnaise, a splash of extra-virgin olive oil, and the lemon juice. Season with salt and pepper and adjust to taste.
- Store the salad in an airtight glass container.
Notes
For more fiber and nutrients, add some chopped avocado just before serving.
