Hi on Monday!! Is everybody else as happy as I am to have consistently warm weather now?!? We spent Saturday morning at the greenhouse picking up our herbs and some heirloom tomato plants to get our garden on its way to heavenly. If you follow me on Instagram and saw my story, you know we mean business with those herbs. I honestly cannot wait to see those babies in pots on our porch…they are going to make me SO HAPPY!!!! And it means I’ll have plenty of flavor on hand at any given moment, like tarragon, for recipes just like this one here. But before we talk about this recipe, I have something on a more serious note that I’m bursting to say to you all. And that is…
Thank you, thank you, THANK YOU, from the bottom of my heart, for all of your messages and comments and emails lately. I cannot express my gratitude enough for your kind words, and for the connections that we have made. I honestly never in a million years expected to be making, what feels like, incredible friendships through talking with complete strangers about food. I am constantly blown away by the support in this community and could not be happier to be doing what I love, and loving every minute of doing it. You guys have brought up a lot of questions lately, some of them surrounding the same sorts of topics, and I’m slowly but surely working on a post which answers them all. If anyone can think of anything they’d like to add to that Q list, by all means, send me a quick note or comment and I’ll be sure to include it!
Now then, who’s up for the easiest chicken salad recipe ever??? Put your hands up yo!! This is not only super simple, but it’s an awesome way to prep for the week so that you have delicious food at your fingertips, and no excuse not to grab yourself a healthy and satisfying lunch on those busy summer days when you just don’t feel like making anything…
So when I went to make this, my original thought was to use Greek yogurt instead of mayo because, if you’ve been reading here long enough you know, mayo is not my jam. Well, as I was weeding my way through the fridge to grab the yogurt, I came across a container of créme fraîche that still needed to be used from the package that Vermont Creamery sent me last month. And something about that creamy, velvety texture was speaking to me, so I went with it. I’m telling you, this was the best choice ever. It became light and airy when I whipped it up with a fork and just a touch of dijon mustard, and then I added some salt and pepper (of course), and some fresh tarragon. That was it! Those simple flavors encompassing the sweet dried cherries, spicy white onion, and smoky grilled chicken make this chicken salad one that I am beyond happy seeing sitting in my fridge for the week. We’ll just see how long it lasts…ENJOY!
Cherry Chicken Salad Lettuce Cups
- 3 cups chopped grilled chicken (about 2 large breasts)
- 2/3 cup small diced white onion
- 1/2 cup chopped walnuts
- 3/4 cup dried cherries
- 8 ounces créme fraîche
- 1-2 tablespoons dijon mustard (to taste)
- 1 tablespoon fresh chopped tarragon (or 1 teaspoon dried)
- salt and pepper to taste
- lettuce cups for serving (or sandwich wraps)
- 1 cup chopped fresh cherries, for serving
- In a medium sized bowl, gently toss the chicken, onion, walnuts, cherries, créme fraîche, mustard, and tarragon together. Taste and season with salt and pepper. Chill for 30 minutes before serving with the chopped cherries alongside lettuce cups or sandwich wraps...or whatever you want!
- To grill the chicken, rub a drizzle of olive oil and a generous pinch of salt and pepper over both sides of the breasts. Grill over medium high heat for 10-15 minutes until done. Cool slightly before chopping for the recipe.
- Alternatively, shred a rotisserie chicken instead!