4 bone-in chicken breasts
2 bay leaves
1/2 onion
1 carrot
2 celery stalks
1 Tbl Malabar Peppercorns
1 Tbl Whole Alllspice
For the Dressing:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbl freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Savory Steak & Chop
1 Tbl Tarragon Vinegar
Several grinds freshly cracked pepper
3 stalks celery, diced
1/4 small red onion, diced small
3 Tbl fresh tarragon
crackers, bibb lettuce and seedless red grapes for serving

This simple and fresh chicken salad is a great way to kick off springtime. We love the flavor of tarragon in our Savory Steak and Chop. It’s especially nice paired up with a garnish of fresh tarragon. You can easily roast chicken breasts or even grab a rotisserie chicken and skip the poaching. But if you have time, poaching chicken is a great way to gain yourself a nice batch of stock that you can easily turn into soup or use in a stew or curry.


1.Cut the chicken breasts in half through the bone. In a large pot, place the chicken, onion, celery, carrot and bay leaves and cover with cold water. Tie the peppercorns and allspice in a cheesecloth pouch or disposable tea bag. Bring to a simmer and lower the heat to maintain a lazy bubble. Strain any accumulated solids during the poaching process. Cook the chicken for 45 min to 1 hour or until the meat is fully cooked through and no longer pink near the bone.
2.Line a colander or large sieve with cheesecloth. Strain the broth into a container and refrigerate or freeze to use for soups or stews.
3.Discard the aromatics and pull the chicken from the bone and dice into small pieces. Set aside while you make the dressing.
4.In a bowl large enough to hold the finished chicken salad, combine the mayo, greek yogurt, lemon, mustard, Savory Steak and Chop, salt, black pepper and Tarragon Vinegar. Fold in the celery, onion and chicken. Fold in 2 Tbl of the fresh tarragon.
5.Allow the chicken salad to sit for about 10 mins then taste. Adjust with salt and pepper. Garnish with the remaining 1 Tbl fresh tarragon. Serve with lettuce, crackers and grapes.

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