Tarragon Chicken Salad with Creamy Garlic “Mayo”
Tarragon Chicken Salad was one of my favorite back in the day! I’m not sure why I waited so long to try an AIP version, but I finally did and I’m HAPPY :)
I know what you’re thinking…doesn’t the coconut butter as the base of the “mayo” make it too sweet? I’m not gonna lie, there’s a definite sweetness to it. But it’s balanced out by the lemon, salt, garlic and olive oil and it actually adds such a great dimension of flavor. Up against the slightly bitter edge of the tarragon, it’s amazing!
Now, for the chicken. You are absolutely more than welcome to cook your own chicken; if you do, pan-grill 2 chicken breasts with a bit of sea salt, then cube it. I personally want to save as much time as possible, so I opt for a quality pre-roasted chicken and cube it at home. By quality I mean a chicken that is pastured with no antibiotics or hormones — I find these at Sprouts or Whole Foods most often.
This is a great midweek meal! Serve over greens, arugula, in lettuce boats or with plantain chips!