The creator of downshiftology, Lisa Bryan (downshiftology.com), expressed her love for the versatility of chicken salad as a meal option. It may be served as a stand-alone dish, wrap, or sandwich.
Bryan of California told the News,, “Chicken salad is a classic, but the tarragon in this recipe takes it to the next level and makes it simply scrumptious.” Bryan also mentioned that every time she serves this dish, her guests usually come back for seconds and thirds.
In addition, you can adjust the flavor and texture of the chicken salad by substituting different nuts for the almonds, such as pecans or walnuts, or by leaving out the grapes.
Put the chicken breasts in a large pan or saucepan and add enough cold water to cover by about one inch. Add some salt to the water to season it. Add any preferred aromatics if you’d like.
.. After that, reduce the heat to medium and let it gently simmer. After that, cover the pan and turn the heat back down to low. Simmer the chicken for 8 to 12 minutes, or until it reaches 160°F to 165°F within. After removing the chicken, let it rest for a few minutes to rest. Then refrigerate to cold.
