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This is a seriously easy to prepare and dee-licious take on chicken salad. The recipe comes from my multi-talented producer Cindy. French tarragon and red bell pepper make this chicken salad unique.
French tarragon is a perennial herb that prefers regions with mild, dry summers and cold winters. It's hardy in zones 5 through 7. Gardeners further south can grow it as a winter annual. Plant French tarragon in in-ground beds or containers in full sun. It prefers a humus-rich soil that drains well.
Much like tomatoes, homegrown bell peppers are a tasty treat. Wait a week or two after the last frost date to plant peppers. Give them full sun, well-drained soil and consistent moisture. Feed with an organic fertilizer after the plants begin to flower and set fruit. Sweet peppers and bell peppers planted in hot climates may not begin to produce until weather cools in late summer.
- 6 to 10 boneless, skinless chicken breasts
- 1 small purple onion
- 1 small red bell pepper
- 6 tablespoons fresh French tarragon
- 1½ cup mayonnaise
- Salt and pepper to taste
- Place chicken breasts on a cookie sheet and bake in a pre-heated 350 degree F oven for 45 minutes or until cooked through.
- Remove the baked chicken from the oven and set aside to cool.
- Cut the chicken into small pieces and place in a mixing bowl.
- Add onion, bell pepper, tarragon and mayonnaise. Mix well.
- Season with salt and pepper.
- This chicken salad makes a delicious sandwich, or spoon some over a bed of buttercrunch lettuce.