Grandma Trudy's Chicken Salad

My grandparents own a gorgeous lake house on Lake George in the Adirondack mountains in upstate New York.  When we visit in the summertime, she always makes this chicken salad for our picnics to the islands.  Of course this isn't EXACTLY her recipe, I've modified it a little, but it will never be as good as hers.  Her tarragon comes fresh from her garden.

Amazing House

Even Better View

2 Chicken Breasts (Organic)
2 Tbs light mayonnaise
1 Tsp olive oil
3 Stalks celery (chopped)
1/4 cup fresh tarragon leaves (finely chopped)
1/4 cup reduced sugar "craisins"
1/4 almonds (chopped)
Salt and pepper to taste


Boil chicken breasts, drain and shred.   Combine in a large bowl with all other ingredients and refrigerate for 2 hours before serving.

Use two forks to shred the chicken

The Secret Ingredient

Serve over a bed of greens or a slice of rye toast.