herb chicken salad with fruit + pecans

I had a bunch of basil and tarragon leftover from my Valentine’s Day dinner so I was looking for a recipe to use them in. Tarragon chicken salad came up quite a bit so I went with it. Basil and tarragon make a nice pair and really brighten up this dish. I’m not big on mayo so I replaced it with some Greek yogurt. This makes a big batch that would most likely serve 4 but I’ll be packing this for lunch all week to eat in lettuce cups or with crackers.

herb chicken salad with fruit + pecans

2 large boneless, skinless chicken breasts (about 1-1/4 pounds)

1/2 cup thinly sliced celery (about 3 stalks)

1/3 cup chopped dried cherries

1/4 cup chopped basil and tarragon

2 apples diced into 1/4-inch cubes

1 jalapeño, minced

1 Meyer or Valley lemon*

6 ounces Greek yogurt (2 %)

Salt to taste

In medium saucepan, bring salted water to a boil; reduce to a simmer. Add chicken; cook until no longer pink in the middle, about 8-10 minutes. Drain chicken; allow to cool. Once chicken is cool enough to handle, cut into 1/2-inch cubes; place in large bowl; season with salt and pepper. To bowl add celery, cherries, herbs, apples and jalapeño; add juice of lemon and yogurt; mix gently. Season with salt to taste. Serve with crackers, over salad or in lettuce cups.

*Meyer lemons are my favorite. They are sweet lemons with a floral scent and are said to be cross between a mandarin and a lemon. I discovered them a few years ago when living down the street from a Whole Foods and then realized that Texas (my home state) grows a similar lemon called the Valley lemon. Meyers are in season right now, so get ’em while you can!

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