Every so often I crave the tarragon chicken salad from Whole Foods. I was bummed when they pulled it from the shelves not too long ago. I didn’t understand why, because from what everyone said it was a store favorite. But alas it is back on the shelves. In the time that it was gone; I experimented with different chicken salad recipes and finally came up with what seems to be an exact replica of the Whole Foods version. My dear friends, this chicken salad is a winner. I would recommend doubling this batch because it will be gone before you know it; especially when you serve the chicken salad piled high on a hoagie. The hoagie seen in the picture above is from Gluten-Free Kneads. This delicious hoagie is also the bread that is used at the Lake Austin Thundercloud Subs location. I hear they are still rocking and rolling with their gluten-free sub options. I’d recommend stopping by and checking them out if you have not already. God bless a good gluten-free sandwich roll and chicken salad. It’s an American classic.
Tarragon Chicken Salad
Makes about 2 1/2 cups
- 2 medium-sized chicken breasts (about half a pound)
- 1/4 cup mayo + 1 tablespoon
- 1/3 cup red onion, diced
- 1/8 teaspoon garlic powder
- 1 teaspoon dried tarragon leaves
- 1 teaspoon salt (for boiling water), + 1/4 teaspoon for chicken salad mixture
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried mustard powder
Place raw chicken breasts in a medium-size saucepan, add water to fill pot 3/4 of way. Heat over medium-high heat and bring to a boil. Once water is boiling, add 1 teaspoon of salt, turn heat to low and cover for 20 minutes or until chicken is cooked through. Pat dry chicken breasts and add to mixing bowl. Shred chicken with forks. Add the remainder of ingredients and mix well. Keep refrigerated in an air-tight container.
Disclaimer: This hoagie was kindly provided to me by Gluten-Free Kneads. In no way does this effect my opinion of the product at all. I love their products and will continue to support them.