Lida Wilkins’ Yummy Yard Bird Salad

Diner “I love chicken salad! Love it, love it, love it.

Over the years down at the Depot Diner I have made a dozen different kinds of chicken salad… some with curry, some with thyme, and even some with anchovy paste (don’t ask.)

But this is my favorite! The key is the fresh tarragon. It gives it that zing! To get this in Watervalley, I have to get Odell over at the grocery to order it special. But, man, it is soooo good! Makes me want to break into song…”You ain’t got a thing if you ain’t got that …!

Enjoy!”  -Lida

4-5 Boneless Chicken Breast

1 Cup Mayonnaise

2 Tablespoons Chopped Fresh Tarragon

¾ Cup Dried Cranberries

¾ Cup Chopped Walnuts

Salt and Pepper

Olive oil

Preheat Oven to 350 Degrees

Rub chicken with olive oil and place in oven dish. Roast for 35-40 minutes till chicken is done. Let cool.

Cut chicken into ½ inch cubes, mix with remaining ingredients in large bowl. Add salt and pepper to taste (fresh ground pepper is best.) Refrigerate for an hour and serve in lettuce salad or on sandwiches.

“Come see us at the Depot Diner! We’ll let you have a taste for free! We know you’ll love it!”


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