An absolutely delicious chicken salad with fresh tarragon and crunchy sliced almonds. Perfect for lunches, bridal and baby showers, or potlucks, this recipe is quick, easy, Whole30 compliant, paleo, and low carb, too.
Keep in an airtight container in the fridge 5-6 days.
To bake chicken breasts, place chicken in a baking dish and bake at 350º F for about 30 minutes, or until internal temperature reaches 160º F. Let rest before dicing.
If on Whole30 or paleo, use Whole30-compliant mayonnaise, like my One Minute Whole30 Mayonnaise.
I prefer sliced almonds over slivered, as sliced add the perfect, light crunch. They're thinner than slivered almonds and blend into the texture of the tarragon chicken salad perfectly. I get them from the bulk section at my grocery store.
To use dried tarragon leaves, start with 1 tablespoon and add more, 1 teaspoon at a time, until desired taste is reaches. You will use about 1 1/2 tablespoons dried tarragon or so. Flavor will increase in intensity over time with dried tarragon.