Tarragon Chicken Salad with Pine Nuts and Apples

Prep Time 10 min Cook Time 3 min


2 cups pre-cooked shredded plain chicken, cold or room temperature⁣
1 cup diced celery⁣
1 cup diced gala apple⁣
¼ cup toasted pine nuts*⁣
3 tablespoons raisins⁣
2 tablespoons chopped tarragon, tightly packed⁣ ⁣

Egg Free Vinaigrette

3 ½ tablespoons extra virgin olive oil
2 tablespoons plain yogurt of choice (almond, coconut, cashew etc)⁣
1 tablespoon white wine vinegar⁣
1 teaspoon Dijon mustard⁣
1 teaspoon sea salt
½ teaspoon grated lemon zest⁣
1/2 teaspoon cracked pepper⁣ ⁣


1. In a large bowl, combine all the salad ingredients.⁣

2. In a small bowl, whisk together the dressing ingredients. Toss with the chicken salad until well combined. Serve over greens of choice.⁣ ⁣

*toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden – about 3 minutes - watching carefully not to burn.⁣


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