Lemony Tarragon Chicken Salad Recipe for Bright, Fresh Lunch

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• 1 lb roasted chicken breasts about two, skin-on and bone-in
• 2 tbsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 3 tbsp lemon juice
• 2 tbsp olive oil
• ¼ cup mayonnaise
• 10 chives snipped with a scissor
• white pepper
• salt

• In a bowl, whisk together the lemon juice, Dijon mustard, and olive oil until smooth. Stir in the mayonnaise until the dressing is creamy. Season with white pepper and salt to taste.
• Add the chopped tarragon and snipped chives to the dressing, then combine with the shredded or chopped roasted chicken until evenly coated. Serve the salad over mixed greens dressed simply with olive oil and white vinegar, or pile it into crusty whole wheat bread for a sandwich.