photograph by Matt Hulsman

Yield: 8 servings.

4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
1 cup Duke’s mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon nutmeg
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh tarragon leaves, chopped
1 cup chopped walnuts, toasted

Place cooked chicken in a large mixing bowl and set aside. In a separate bowl, mix together mayonnaise, lemon juice, nutmeg, salt, and pepper. Pour dressing over chicken and toss until dressing is incorporated. Stir in tarragon and walnuts. Refrigerate for a minimum of 1 hour before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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