Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts
  • 1 stalk celery (cut into 1/4-inch dice)
  • 4 green onions (trimmed and thinly sliced)
  • 2 tablespoons Italian parsley (finely chopped)
  • 1 1/2 teaspoons fresh tarragon (finely chopped)
  • 1 cup mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Instruction

  • Preheat the oven to 350 degrees. Place chicken in a baking dish lightly coated with cooking spray. Cover tightly with aluminum foil and bake 30 to 35 minutes, or until the chicken is done.
  • Remove the chicken from the oven and let cool for 5 minutes before shredding using two forks (or see instructions for shredding baked chicken with a KitchenAid mixer in the notes below).
  • Add the chicken to a large bowl along with the diced celery, green onions, parsley, and tarragon.
  • In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  • Pour the dressing into the bowl with the other ingredients and stir gently with a rubber spatula until the chicken is coated. Cover tightly and refrigerate until ready to serve.