Ingredients

Leftover chicken breast, shredded (about 4 pounds)

1 quart mayonnaise

1¾ tablespoon mustard

2¼ cups diced celery

1¾ cups dried cherries

1/2 ounce finely chopped tarragon leaves

4½ tablespoons freshly ground black pepper

1¾ tablespoon salt

3½ cups pecans, toasted

Chef notes

This is the best chicken salad you’ve ever tasted! It’s different and delicious and the perfect meal for any time of the day — whether it's for lunch in a sandwich, on top of greens as a salad or as a dip with crackers or crudités, you can’t go wrong. Plus, it's a great way to use up leftover roast chicken. It’s a best seller at BIRD bakery and once you taste it, it’s easy to see why!

Swap Option: If you're looking for a healthy alternative to mayo, try using Greek yogurt!

Preparation

In a large mixing bowl, incorporate shredded chicken, mayonnaise and mustard. Slowly add celery, cherries, tarragon, pepper and salt. Once all is well incorporated, slowly fold in toasted pecans.

Tarragon Chicken Salad