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.