Comfort Food
We all know that in real life food is more than calories and nutrition. For most of us, food can provide comfort too. It might be a favorite bite that brings back a childhood memory, a dinner with friends amid laughter and conversation, or a meal made with care and delivered to someone with love in happy or difficult times.
From time to time on this blog, I will write about comfort food. I will share recipes, stories and experiences that highlight the power of food to transcend the physical and provide emotional support.
This Tarragon Chicken Salad is a wonderful dish to bring when a friend, family member or colleague could use a hand. It’s delicious, unique and versatile. It doesn’t need to be cooked or heated, it can be eaten as a salad, thrown in a sandwich or enjoyed with a fork standing in front of the refrigerator, if that’s what fits best.
I usually bring a green salad and some great bread (gluten free, if appropriate) to round out the meal.
Enjoy this recipe, and please leave a comment and share what comfort food means to you.
Tarragon Chicken Salad
Ingredients
- 6 half Chicken breasts bone-in, skin-on
- 1.5 cups Red grapes sliced in half
- 1 7 oz container Greek yogurt I like Fage
- 1/2 cup Good mayonnaise
- 1 tsp Dried tarragon or 1 Tbsp chopped fresh tarragon
- 2 tsp White wine vinegar or cider, or rice vinegar
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Pre-heat oven to 350 degrees
- Place the chicken breasts on a baking sheet and brush them with olive oil and sprinkle with salt and pepper
- Roast for 40 - 45 minutes until internal temp reaches 160 degrees
- While the chicken is baking mix the yogurt, mayonnaise, tarragon, vinegar, salt and pepper in a small bowl and let rest so the flavors meld
- Once chicken has cooled place remove the skin, take the meat off the bone, and cut into 1 inch pieces
- Mix the grapes with the cut up chicken
- Add half the dressing to the chicken/grape mixture. Mix well and add the remaining dressing in spoonfuls until you reach your desired creaminess. Save any remaining dressing.
- Refrigerate the salad for at least 30 minutes and up to two days.
- Taste the salad and add a bit more dressing, if needed. Adjust the seasonings to your liking and serve on a bed of lettuce or in a sandwich.