Chicken Salad

 Favorite Easy total30 mins servings4 added2020

• 1½ – 2 pounds chicken breasts or tenderloins
• 1 stalk celery, cut into ¼-inch dice
• 4 scallions, trimmed and thinly sliced
• (optional) 1 tablespoon capers, with brine
• 1½ teaspoons fresh tarragon, finely chopped
• 1½ teaspoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons Kosher salt
• Freshly ground pepper, to taste

1. Cut the chicken into large strips. Gently sauté in olive oil and a little lemon juice. Season with salt and pepper. Do not overcook!
2. Allow the chicken to cool and rest before dicing into small pieces.
3. Toss together the chicken, celery, scallions, capers (optional), tarragon, dill and parsley in a large bowl.
4. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.