Have you ever tried the Tarragon Chicken Salad Sandwich from Starbucks? It's delicious, I never knew how much I liked tarragon until I had it. Unfortunately, it's far from healthy, coming in at 420 calories, for a tiny portion. On Sunday, I was trying to think of new recipes to make for Andrew to take to work for lunch, and I thought, why not try to recreate the Starbucks Tarragon Chicken Salad. It's actually quite easy and tastes very similar to the real deal, without all the guilt and it's much cheaper.
I started by going to the Starbucks website to check out the ingredients, and then just kind of made it up as I went along. It is perfect for a sandwich but would also taste great on top of salad, in a pita, or rolled up as a wrap!
3 cooked boneless, skinless chicken breasts (I boiled mine)
2 celery stocks
1/2 cup dried cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons dried tarragon
1 cup low fat Greek yogurt (add more if it seems too dry)
2 packets Splenda (or preferred sweetener)
salt & pepper to taste
celery salt (I would use celery seed if you have it)
In a small bowl, combine Greek yogurt and Splenda. In a separate, large bowl, combine chicken with the Greek yogurt mixture. Next, add the dried cranberries, celery, and walnuts. Stir in tarragon, salt, pepper & celery salt to taste.
Shown with whole wheat bread, butter lettuce, and avocado.
Happy Friday! I hope you all have a great weekend!