Spring Chicken Salad with Tarragon & Mango 

I roast bone-in chicken breasts with skin on for this recipe - unlesss I happen to have leftover chicken from another meal.  Of course, a rotisserie chicken can fill in in a pinch! Ataulfo mangoes are the best to use if you can find them (usually in season and available in New England from April-September)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

salt and pepper 

2 cups cooked chopped chicken 

1/4 cup finely diced red onion

1/4 cup finely diced celery 

1/4 cup finely diced mango

2 tablespoons chopped fresh tarragon 

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley 

2 tablespoons chopped toasted pecans

Whisk together mayonnaise, Dijon and salt and pepper to taste. 

Gently combine with remaining ingredients in a large bowl. Taste for seasoning.  

This recipe is best made a couple of hours ahead.  Cover and chill in refrigerator. 

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203-577-8344 ~ marcia@sweetpeacuisine.biz

personal chef  and catering ~ Connecticut and Westchester County