Chicken Salad with Tarragon, Grapes and Almonds
by Chris Parsons, owner of Catch restaurant in Winchester, Mass.
4 cups boneless, skinless chicken breast, cooked and cooled (this is about 1 1/2 pounds uncooked)
1 cup seedless red grapes, rinsed and halved
1/2 cup toasted slivered almonds
1 minced shallot
1 tablespoon Dijon mustard
1/4 cup tarragon leaves, chopped
1/4 cup Champagne vinegar
2/3 cup extra virgin olive oil
Salt and pepper to taste
Dice the chicken, then toss with the grapes and almonds in a large bowl.
In a separate bowl, combine the shallot, mustard, tarragon, vinegar, oil salt and pepper; whisk vigorously. Add to chicken mixture and toss well. It will keep in the fridge for up to three days, although based on the raves I got, it probably won't last that long.