Chinese Chicken Noodle Salad

This week is a big one for my family because we get to celebrate my Aunt Janice’s birthday and nuptials!  In honor of Auntie Jan I am posting her famous Chinese Chicken Noodle Salad.  I have so many memories of having this dish at her house.  I used to spend at least a week at her house in Upstate New York every summer growing up and I would LIVE on this salad.  Its a great summer dish because its served cold/room temp and the leftover are just as good as when its fresh.  Perfect for a summer BBQ, picnic or easy weeknight dinners.  I finally managed to finagle the recipe out of her and I have been making it like a fiend all summer.  I tweaked the original (of course) just a little to make things a bit easier on myself and also because I like roasting rather than poaching chicken.  This is also a great salad to use up extra ingredients you have in your fridge so feel free to throw in snap peas or green beans etc if you have them on hand.  I am so happy for Auntie Jan and I am SO happy to have this recipe.

Chinese Chicken Noodle Salad 

  • 2 tablespoons sugar
  • 6 tablespoons soy sauce
  • 4 teaspoons black (or rice wine) vinegar
  • 2 teaspoons creamy peanut butter
  • 1 minced or grated garlic clove
  • 1 inch of ginger, peeled and grated
  • 1 1/2 teaspoon red pepper flakes
  • 1 teaspoon peanut oil
  • 2 pounds bone in skin on chicken breasts
  • 8 ounces egg noodles
  • 1/2 teaspoon sesame oil
  • 3 scallions, cut into 1/2 inch lengths
  • 1 bell pepper (I used red) cut into thin strips
  • 1/2 a head of napa cabbage, thinly sliced
  • 1/4 cup sesame seeds

In a medium sized bowl wish together the sugar, soy sauce, vinegar, peanut butter, garlic, ginger, red pepper flakes and peanut oil.  The sauce can be made several days in advance, just store in the fridge.  Heat your oven to 350 degrees and roast the chicken breasts on a baking sheet for 45 minutes, until cooked through.  Let cool and shred.  Chicken can also be made one or two days in advance.  Cook the pasta according to directions and drain.  In a large bowl toss the pasta with the sesame oil and set aside.  In a small dry skillet toast the sesame seeds over medium heat for 4 or 5 minutes (be careful not to burn).

When ready to serve toss the chicken with the pasta and spread on a large platter.  Top with the napa cabbage, pepper slices, scallions and sesame seeds.  Drizzle on the sauce and toss – my aunt likes to set out the whole salad composed on a buffet and then toss with the sauce right before serving.  It makes for a great presentation.


Southern Fried Chicken Dinner

As I may have mentioned before, my mom’s desert island food is fried chicken (as is mine which would be really convenient if we ended up stranded on the same island) so in honor of her birthday today I thought I would post a menu all centered around my Fried Chicken Perfected – this has your weekend plans written all over it.

For this comforting, Southern themed meal I was inspired to use my vintage oyster cans as decoration.  I have been collecting these for several years – they are a symbol of the oyster industry that used to dominate the Chesapeake bay region.  I have them all over my house year round but they act as great vases for hydrangeas that I gathered from my front yard.  Since they were the center piece, and its almost summer, I figured just pull out all of my nautical gear and run with it.  How adorable is this row boat salt cellar??


Paper placemats are my jam and great for a casual dinner party like this – I have several nautical themed ones (#ihaveaproblem) like this or these rope ones.  I used these rope napkin rings we got on Nantucket and the rattan chargers remind me of their famous baskets.  Seersucker napkins top off the preppy vibe.


Food and Wine Curried Cashews

To start with I just wanted a couple of things to nibble on since the dinner is pretty heavy.  These curried cashews are easy to throw together and great with a beer or glass of rose.


Broccoli Slaw 

I make this broccoli slaw from Smitten Kitchen ALL THE TIME.  It is so healthy and so addictive.  People will think you are nuts, shaving down whole heads of broccoli but they will be converts once they have tried it.  The dried cranberries give a little nod to my New England upbringing at this Southern meal and the slaw is a nice crunchy foil to the fried chicken’s tenderness.

Fried Chicken Perfected

I can’t say better things about this fried chicken that hasn’t already been said by my friends.  Years of research and lots of mediocre fried chicken (which lets admit is still pretty good) led me to the perfect recipe that I share with you.  Eat it and be happy.


Smoked Gouda Mac and Cheese

Probably the second most requested thing I make right after the fried chicken so why not pair them together?  The Southern tradition of mac and cheese with fried chicken has been around forever and for good reason.  The velvety cheese sauce some times picks up crunchy bits of the chicken skin on your plate and then you are in heaven.


Bourbon Peaches with Ice Cream and Candied Pecans

You need a sweet treat at the end of this meal and a nice simple fruit dessert is just the ticket.  I make these bourbon peaches just like I do in my pancake bar post – sauté them with a little bit of butter, sugar and bourbon.  You can use frozen peaches or fresh ones if they are ripe enough.  Either way paired with vanilla ice cream and candied nuts (I had Southern appropriate pecans on hand) they are delicious.

So happy birthday mommy and I hope you all celebrate this weekend with fried chicken!

Chicken with 40 Cloves of Garlic

Yes 40 cloves!  This beautiful French dish was one of my favorites as a kid – partly because of the novelty of how much garlic is in it and partly because its 100% delicious.  This is a great spring dish because its hearty but not heavy so no matter what the temps are outside its appropriate.  Please don’t be scared off by the garlic – this could even be a date night dish!  Once you have cooked the garlic it becomes totally sweet and not stinky at all.  Make sure to pick up some crusty bread to serve alongside so you can spread the melting garlic cloves on the bread and sop up all the sauce.  There are a lot of different versions out there so once again I went through and tried all of the recipes I could find and then combines the best of all of them to achieve this recipe.

Peeling the garlic can be a pain but I sort of find it therapeutic.  If you want to do it in advance and store in the fridge for a couple of days you can do that.  I use the palm of my hand to push down on the clove ever so slightly so that the skin separates from the garlic but not so much that it crushes the clove (also I won’t tell anyone if you buy already peeled garlic, just make sure its whole cloves not chopped).  I would say it takes about 7 minutes to peel so factor that into your cooking time.  This is such great comfort food – serve it with mashed potatoes or polenta (and don’t forget that bread!) along with a nice clean green salad.

Chicken with 40 Cloves of Garlic 

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.

When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.


Chicken Salad Canapes


I often have a hard timing figuring out what sort of canapés I can serve at parties that are filling.  Most meat based appetizers require them to be warm or are really expensive (think lamb lollipops) but if you are going to be drinking all night I want my guests to have more in them than just cheese!  Here little mini phyllo cups really come into handy.  You buy them in the frozen section of your grocery store and they are already cooked so all you have to do is fill them.  I decided for a recent party to go with chicken salad, most specifically chicken salad veronique, which is a French version with grapes.  It is really delicious as a regular chicken salad served alone or in a sandwich but for this application I cut the chicken and the grapes really small so they would fit neatly in the cups and be easy to eat.  These things went like hot cakes and I am sure your friends will appreciate the “heavy ap” at your next party.

Chicken Salad Canapes

  • 2 rotisserie chicken breasts (or roast your own)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons white wine
  • 3 tablespoons chopped tarragon
  • 20 green grapes, quartered
  • 60 phyllo cups – I used the Athens brand

Cut the chicken breasts into small pieces and place in a large bowl.

In a medium bowl wish together the mayo, sour cream, white wine, tarragon and salt and pepper.

Add 3/4 of the mixture to the chicken along with the grapes.  Stir to combine and then add as much of the remaining dressing as necessary.  The salad can be made several days in advance and stored in the fridge.  When you are ready to serve, use a teaspoon to fill the cups with the salad.

Fried Chicken Perfected


Fried chicken is my mom’s desert island meal.  And it’s mine.  And I am guessing most of yours.  However, good fried chicken can be really hard to find, and bad fried chicken is just sad.  When I was a little kid we would make a once a year pilgrimage to this place called chicken.gifFontaine’s.  It was a depressing sort of place with zero natural light, right off of a highway but they served hands down the best fried chicken I have ever tasted.  All the meals came with old school sides like mashed potatoes with a giant dent in the middle flowing with butter.  Best of all they used to serve hamburger buns, slathered with butter, cooked on the griddle, as their “bread service.”  Writing this out now it sounds sort of gross, but I am telling you it was amazing.  Fontaine’s had been serving fried chicken (not something that is particularly easy to find in Boston) since 1952 so generations of families, including mine, got very attached.  Fontaine’s sadly closed about 10 years ago taking with it their incredible neon sign and life altering fried chicken.

Once I moved to DC I figured finding good fried chicken would be easy but alas the best fried chicken is usually made by people’s grandmothers and not in restaurants.  I do love the version at Central but it’s distinctly high end, not exactly Fontaine’s.  Levi’s Port Cafe (RIP) in SE used to crank out great fried chicken but it is no longer.  So I realized that meant I was just going to have to satisfy my cravings myself.  Years (seriously) of trying different methods and recipes have finally culminated in Fried Chicken Perfected.  I almost cried it was so great (and I am pretty sure Patrick and our friend Jon did too).  My research paid off as I combined many different tips from famous chefs (Thomas Keller) to my friend Kevin’s mom’s Oklahoma Ladies Club Cookbook.  First you brine – this ensures juicy chicken and is key for those who are afraid of overcooked chicken.  Even if you leave the meat in for longer than you need to it won’t dry out.  Second you give them chickies a buttermilk bath – the buttermilk helps the coating stick to the chicken but also imparts a tangy flavor and further tenderizes the meat.  Finally you keep it simple – the coating is flour and flavor and that’s it.  Here I used Old Bay Hot because it includes garlic, onion and paprika flavor with heat and well because I went to school in Maryland where Old Bay is required eating.


If you are afraid of deep frying you are not alone – I actually sort of dread it – but this chicken makes it worth it.  It takes a lot of oil that ends up getting thrown away and can be mightily intimidating.  That’s why I am giving you a full proof recipe to totally make it worth it.  Also make a whole bunch once you are taking the time.  The leftovers are delicious cold and or reheated in the oven (you lose some crispness but it’s still delicious).  So if you know a fried chicken fan show them some love and make this.  It’s so good alongside my classic cole slaw, the over the top mashed potatoes or as I served it last with my smoked gouda mac and cheese.  Damn, now I want fried chicken…

Fried Chicken Perfected 

  • 1 gallon water
  • 1 lemon halved
  • 3 bay leaves
  • 10 sprigs of parsley
  • 1 head of garlic, cut in half lengthwise
  • 4 ounces of kosher salt
  • 1/4 cup whole peppercorns
  • 1/4 cup sugar
  • several pounds of bone in skin on chicken parts – I used 2 drumsticks, 2 thighs, and 4 breasts cut in half, but there is enough brine and coating to do at least 4 more pieces
  • 4 cups buttermilk
  • 4 cups of flour
  • 5 tablespoons Old Bay Hot (or regular Old Bay, or dash of cayenne and garlic powder)
  • 2 1/2 to 3 quarts vegetable oil
  • sea salt for sprinkling

In a large stock pot combine the water, lemon, bay leaves, parsley, garlic, salt, peppercorns and sugar.  Bring to a boil and stir until the salt and sugar have dissolved.


Allow to fully cool and then refrigerate for at least an hour until cold before adding the chicken (the brine can be made a day in advance).  Once the brine is cold, add the chicken pieces, cover and refrigerate overnight.  About 30 minutes before you are ready to start frying take the chicken pieces out of the brine and rinse them off (this is to get rid of any peppercorns stuck to the pieces and ensure it’s not too salty).  Put the buttermilk, along with some salt and pepper, into a large bowl and submerge the chicken pieces.  Let them hang out in the buttermilk bath for at least a half hour while you heat the oil.

In a large deep pot (I use my large Calphalon dutch oven) carefully pour in the oil.  I like to buy my oil from Costco since this uses so much.  If you want to use less oil, then fry in a stock pot that isn’t as wide – only downside there is that you can only fry one or two pieces at a time.  Clip your candy thermometer to the side, turn the heat to medium high and wait until you reach 375 degrees before cooking.  While the oil heats and the chicken soaks in the buttermilk, you need to prepare the coating.  In another large bowl mix the flour with the Old Bay Hot.  Since there is a lot of salt and pepper in that seasoning there is no need to add more, if you are skipping the Old Bay (don’t!) add lots of salt and pepper.  Also set out a cookie sheet lined with a cooling rack (if you have one, paper towels if you don’t) to have a place for the chicken to land when it’s done frying.  Preheat your oven to 400 degrees.

Once the oil has reached 375 degrees it is time to start frying.  Make sure to wear an apron and be careful because once the chicken is in the pan, the oil can start spitting.  Using tongs take the chicken out of the buttermilk, let it drip off, and then put it in the flour.  Make sure each piece is totally coated in the flour and that you have shaken off all the excess (a process called dredging).  Don’t dredge your chicken early or else it will get gummy, just do it a piece at a time and once the piece is ready add it to the oil carefully.  You only want to add a couple pieces at a time, in my pan I could fit about 4, so that they have room to fry and that you don’t bring down the temperature.  Once you have the right amount in the pan, monitor the temperature, you can turn up the heat if needed.  Larger pieces can take up to about 20 minutes, smaller more like 15.  Since you have brined the chicken it,s ok to leave all of the pieces in for the longer time frame.  Using a skimmer or tongs flip the pieces in the oil occasionally to make sure they are browning on all sides.  Do not walk away from this project!  Use a meat thermometer to check the internal temp if you would like – once the pieces are done remove them to the cookie sheet and sprinkle with sea salt.


I then put the pieces into the preheated oven to keep them warm while cooking the rest.  Depending on the size of your pan and the amount of chicken you are frying it should take about 2 to 3 batches.  Serve the chicken hot and get ready for praise and adoration.

Lemon Chicken

There was a time, that my family never lets me forget, that I basically only ate pasta with lemon.  I know most kids go through a “white food” phase but this was pretty specific and weird – I would bring in cold pasta and lemon wedges in my lunch box to school every day!  Luckily my palate has expanded since then but I must admit, a squeeze of lemon makes almost any dish better in my opinion.  I started making this dish back in college, looking for an quick dinner that didn’t require having a ton of ingredients on hand.  Make sure to get thinly cut chicken cutlets for this recipe or alternatively use your knife skills to cut a regular chicken breast in half or pound it out to an even 1/4 inch thickness.  You want to really quickly cook the chicken without it getting tough and then just zip up the quick pan sauce.

Lemon Chicken 

  • 1/4 cup flour
  • 1 pound chicken cutlets (i.e. thin cut breasts)
  • 1-2 tablespoons butter
  • 1-2 tablespoons olive oil
  • splash of white wine, approximately 1/2 a cup
  • 2 lemons, one halved the other sliced thinly

In a shallow bowl mix the flour with salt and pepper.  Heat a large skillet over medium high heat and add 1 tablespoon each of butter and olive oil.  Dredge the cutlets and add to the skillet (do in two batches if your skillet isn’t big enough).  Really make sure to shake off the excess flour so they are just lightly coated.

Cook for 2 to 3 minutes until the chicken browns then flip for another 2 to 3 minutes until chicken is cooked through.  Remove to a plate and keep warm until foil.  If you need to do a second batch add more butter and olive oil and repeat.

Once the chicken is all cooked add the lemon slices and cook for 1 minute until they get a little color.  Splash in the white wine and squeeze over the other lemon to deglaze the pan.  Add the chicken back in and cook all together for another minute.

Slow Cooker Chicken Tikka Masala

Yikes it is cold out there!  Lucky you if you are reading this from somewhere warm but DC is freeeezing, like Boston style cold.  I moved 400 miles south for a reason!  Anyway the best way to fight of the cold is nice warm comfort food, bonus points if it’s a little spicy too.  Pop this baby in the slow cooker and you will have meals for several nights or freeze some and you will happily discover it in your freezer during the next snow storm.  Cooking Indian food can be a bit intimidating especially when you see a list of like 6 different required spices.  However, after you make the $10 investment up front pretty much the same spices are used over and over again so you can make awesome dishes like Turkey Biryani or Spinach and Chickpea Saute.


I use chicken breasts here because I prefer the flavor and texture over thighs.  Most slow cooker recipes will have you use thigh meat because the extra fat helps keep the chicken from dying out in the long cooking process.  However, this dish is super saucy and the tomato helps tenderize the chicken so the result is, as my friend Lainie calls it, “falling apart chicken goodness.”  If you like thigh meat use it by all means and report back.  Obvious pairings for this dish are nice fluffy basmati rice and naan to dip in it – stay tuned for a Indian Dinner Party post which this dish is the star.  Stay warm!

Slow Cooker Chicken Tikka Masala 

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skinless chicken breasts cut into large chunks
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • 2 tablespoons chopped or grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cayenne
  • 14.5 ounce can of diced tomatoes with their juice
  • 28 ounce can of crushed tomatoes
  • 1/3 cup cream

In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the chicken (in batches if you need to) and cook for about 5 minutes or until browned on all sides – don’t worry if they are still raw inside, in fact they should be.

Place the chicken in the slow cooker.  In the same skillet (adding the other tablespoon of oil if you need it) sauté the onion, garlic and ginger with a pinch or two of salt for about 5 minutes.  This should help pick up any brown chicken bits from the pan.  Add in the tomato paste and all of the spices and cook for another minute or two until the spices are fragrant and the tomato paste is deepening in color.  Add in the diced tomatoes and stir, picking up anything stuck to the pan.  Dump everything in the slow cooker with the chicken then add the crushed tomatoes.  Season with salt and pepper and stir so everything is combined.

Set the slow cooker to high for 4 hours or low for 8 hours (I prefer the low setting if you have the time).  After 4 or 8 hours the chicken should be very tender/almost falling apart – stir in the cream and taste for seasonings.

Cornish Game Hens with Herb Butter

Little chickens!  My husband just loves these and I must admit I am sort of a sucker for cornish game hens myself.  I love to serve these for dinner parties – they are no more difficult than a regular roast chicken and there is something so fun about everyone getting their own little hen.  As with chicken there are about a million ways to prepare cornish game hens.  The meat tends to be a bit more tender so I try to not overwhelm it but this herb butter subtly infuses herb flavor while basting the hen for you.  The result is a nicely browned, aromatic little chicky that took all of 2 minutes to prepare.  This would be perfect for Christmas Eve dinner – the smell of roasting chicken will permeate the house and make your whole family smile.


Cornish Game Hens with Herb Butter 

  • 8 tablespoons butter, room temperature
  • 4 teaspoons chopped herbs (I used thyme, sage and rosemary but any mix would work)
  • salt and pepper
  • 2 heads of garlic, cut in half lengthwise
  • 4 cornish game hens

Preheat your oven to 450 degrees.  In a small bowl mix the butter with the herbs and then season with salt and pepper.  Stuff the hens with a half a head of garlic each.  Use your fingers to separate the skin from the breast meat at the top of the hen, being careful not to break the skin.  About a tablespoon of butter under the skin of each hen and then use the remaining 4 tablespoons of butter to rub all over the top of the hens, making sure to cover the legs, wings and breasts.  If you have kitchen twine, tie the legs together.

At this point you can put the hens back in the fridge and roast them the next day.  If you are ready to cook them place them in a roasting pan or on a cookie sheet- they should each have some room on either side of them for the heat to circulate.  Use two pans if they don’t have enough room.  Cook the hens for 50 minutes (a meat thermometer should read 180 degrees at the leg).


Using a spatula lift out the hens and let them rest on a cutting board covered in tin foil for 5 minutes.  Meanwhile pour all the juices from the roasting pan off into a sieve over a small sauce pan and cook the juices over high for 3 minutes or so until slightly reduced to a sauce like consistency.  Serve alongside the hens.

Thai Chicken Curry


Patrick and I are like Goldilocks when it comes to heat levels – most places don’t add enough spice no matter how much you ask for it and many have so much heat that you can barely taste the flavors of the food.  I realized the other day while eating Thai takeout the only way to get it juuuuuust right is to make it yourself!  You are in control here so you can make it for any spice tolerance level.  I add sliced hot peppers in the end but if that’s not your thing leave them out entirely.  The addition of sweet basil is a traditional one and a great way to smooth out the spice – unfortunately the last time I made this I didn’t have any basil so if you are looking for it in the pics, you got me!  However, if you do have it on hand I highly recommend adding it.

There are a lot of Thai curry pastes out there, Thai Kitchen is the most ubiquitous one found at most grocery stores.  If anyone has one they like please chime in as I am still searching for the perfect one.  Using the paste takes all the guesswork out of this recipe since all the great Thai flavors are right in there, lemongrass, ginger, garlic etc.  That means buying a tiny little jar that lasts forever in your fridge,  versus a whole bunch of fresh ingredients.  I also generally use the light version of coconut milk but if you like the full fat version that works too.  Served with white rice or over a bed of rice noodles this is the perfect way to spice up a weekday without having to resort to dialing for dinner.

Thai Chicken Curry 

  • 3 tablespoons canola oil
  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 onion, sliced
  • 6 ounces green beans, trimmed and cut in half
  • 1 teaspoon brown sugar
  • 2 to 4 teaspoons red curry paste
  • 1 can light coconut milk
  • 1 to 2 fresno or jalapenos, sliced
  • 1/3 cup chopped basil

In a large skillet heat 2 tablespoons of the canola oil over medium high heat.  Add the chicken and cook for 4 to 5 minutes, turning the chicken occasionally so all sides are browned.

Remove the chicken from the pan and add additional oil if needed.  Cook the onions and green beans, still over medium high heat, for 3 to 4 minutes until softening and starting to brown.  Add in the brown sugar and the curry paste and cook it for another minute, stirring constantly so the paste doesn’t burn.

Wisk in the coconut milk, deglazing the pan as you do.  Add the chicken back and allow the whole thing to simmer for 5 minutes until the chicken is fully cooked through and the flavors have melded.  Season with salt and pepper and stir in the sliced peppers and basil.

A Classic Chicken Salad Sandwich


I can be accused of tweaking and tweaking a recipe until it’s almost unrecognizable from it’s first incarnation.  I can’t help myself.  However, every once in a while I really love a classic dish that is simple and unmessed around with.  This isn’t to say boring – it’s just that the classics are classics for a reason and sometimes less is more.  This chicken salad is totally timeless with the snap of the celery, the herbaceous tarragon and creamy dressing.

The addition of lemon zest and dijon mustard might seem like too much, but they actually bring out the flavors of the rest of the ingredients and help everything sing together.  I like my chicken salad to be pretty lightly dressed but if you want more sauce throw in a little more mayo.  I like the mix of mayo and greek yogurt which gives it some extra tang and makes it a little healthier but just use whatever you have on hand.  Paired with some chips and a cold beer you have the perfect afternoon meal.

Classic Chicken Salad 

  • 2 stalks of celery, chopped
  • 2 roasted chicken breasts, chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon chopped tarragon (about 2 sprigs)
  • 1/2 cup canola mayonnaise (or 1/4 cup mayo and 1/4 cup non fat greek yogurt)
  • 2 tablespoons dijon mustard
  • bread and arugula for serving

In a large bowl toss the celery with the chopped chicken.  I used 2 breasts from a rotisserie chicken but you can also roast your own by baking bone in skin on chicken breasts on a baking sheet at 375 degrees for 40 minutes until cooked through.  In a small bowl whisk the lemon zest, tarragon, mayo (and yogurt), dijon and salt and pepper.  Add to the chicken and celery and toss until coated.  Serve on toasted bread with arugula or just straight with a fork!

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