Tarragon Chicken Salad With Dried Cherries, Walnuts and Grapes
Serves 2. Recipe is from “The Acid Reflux Solution: A Cookbook and Lifestyle Guide for Healing Heartburn Naturally” by Dr. Jorge E. Rodriguez with Susan Wyler.
5 to 6 ozs. cooked chicken, such as leftover from a rotisserie chicken
1/4 cup plain yogurt, preferably low-fat Greek-style or goat’s milk
1 tbl. mayonnaise
1 tsp. Dijon mustard
2 tsps. minced fresh tarragon, 1 tsp. dried tarragon, or 1 tbl. minced fresh dill
Salt and freshly ground black pepper
1/4 cup dried cherries, halved if large, and/or currants
3 tbls. chopped walnuts, toasted
16 seedless red grapes, halved
4 cups mixed baby lettuces and/or arugula
1 tbl. Banyuls or sherry wine vinegar
2 tbls. extra-virgin olive oil
1. Remove any skin from the chicken. Cut off any bits of fat or gristle. Cut the meat into 1/2-inch dice.
2. In a medium bowl, whisk together the yogurt, mayonnaise, mustard and tarragon. Season with salt and pepper to taste. Add the chicken and toss to coat. Add the dried cherries, walnuts and grapes. Fold gently to mix.
3. In a large bowl, toss the greens with the vinegar and oil to coat lightly. Divide between 2 plates and scoop the chicken salad on top.
Note: To toast the nuts, preheat the oven to 325 degrees. Place the nuts in a single layer in a small baking dish and toast for 5 to 7 minutes, until fragnant and very lightly browned.