- Calories: 160
- Protein: 17 g
- Total Fat: 7 g
- Unsaturated Fat: 0 g
- Saturated Fat: 1.5 g
- Cholesterol: 50 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 2 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 550 mg
This recipe is a sophisticated spin on traditional chicken salad. That’s mostly thanks to tarragon, a leafy-green herb that smells amazing and has a subtle licorice flavor (similar to anise and fennel). It’s a commonly used herb in French cooking and a star ingredient in the beloved béarnaise sauce. This dish comes together quickly and uses unique—and nutrient-rich–ingredients (hello, jicama!) to add extra flavor, crunch, sweetness, and pizzazz.
- Prep time
- Total Time
- • 2 cups shredded cooked chicken
- • ½ cup diced jicama (from ¼ medium jicama)
- • 3 tablespoons finely chopped fresh shallot or red onion
- • 4 teaspoons finely chopped fresh tarragon
- • 1 tablespoon finely chopped fresh chives
- • 3-4 Tablespoons light mayonnaise (or more for a creamier texture)
- • 2 teaspoons fresh lemon juice (from about ½ a lemon)
- • ½ teaspoon kosher salt
- • ¼ teaspoon ground black pepper
- • ½ cup chopped apple (skin on) or halved grapes
- • Chopped almonds or pecans, optional
Place the shredded chicken in a bowl and combine the jicama, shallot, tarragon, chives, grapes or apple, lemon juice and light mayonnaise. Sprinkle with salt and pepper and toss well. Serve chilled or at room temperature on a bed of greens or sandwiched between two slices of whole grain toast.
Nutrition provided for 1 cup.
Try this Chipotle Chicken Salad in Avocado Boats!