as a young professional in the district of columbia, i’ve been finding it hard to make time to cook in the evenings and bring in leftovers for lunch. unfortunately, it’s getting expensive to keep buying lunch everyday at work — whole foods & chipotle don’t help my cause! thus, i decided to make a dinner that could be transformed into an equally as delicious lunch.
last night, i roasted chicken with tarragon and sauteed some veggies with bacon…. then used the leftover chicken to create a tarragon chicken salad! boom.
tarragon chicken salad
adapted from Walnut-Tarragon Chicken Salad by the Naptime Chef
- 3 to 4 c. shredded roast chicken
- 1/3 c. mayonnaise
- 1/2 c. low-fat greek yogurt
- 1 Tbsp. chopped tarragon
- handful of leftover bacon
- handful of grapes, chopped
- 1/4 c. chopped walnuts (optional)
combine all ingredients and enjoy on toasted english muffins.