Jan's Chicken Salad

4 boneless, skinless chicken breasts, cooked & diced
1/2 cup Green Grapes, sliced in half
1/2 cup Red Grapes, sliced in half
Stalk Celery, sliced thin
1/2 cup Chopped Apple, optional...

1 Sweet Onion, minced
1 1/2 teasoon Fresh Tarragon
Salt & Pepper, to taste

1 Tablespoon Honey
1 cup Hellmann's Mayonnaise
1 Tablespoon Lemon Juice (or Vinegar) to taste
1/2 and 1/2 to thin dressing to desired consistency
1-2 Tablespoons Fresh Dill, chopped
Mix together and toss with Salad.

To toast Almonds
Place ½-3/4c Slivered Almonds into a skillet over medium to medium-high heat. Stir occassionally while allowing them to brown slightly. Watch carefully...do not let them burn.
Refrigerate at least 1 hour.

Toss again before serving, adjust seasonings, if needed - at this point, if the dressing is too thick, add a bit of 1/2 and 1/2 to thin. Serve, – topped with Almonds on bread, toast or a croissant...or even on a bed of lettuce.  (Serves 4-6)

To make a complete meal out of the Chicken Salad, add 16 oz cooked Small Pasta Shells.
Jan Tanis
Jan Tanis

I'm Jan and I'm happy you stopped in. Please, leave a comment and follow along..


  1. Oooh! This sounds yummy!

  2. Sounds delicious. Love tarragon and dill in chicken salad!

  3. Oh yummy Jan! You know, I just took some chicken breasts out to thaw, and I know that we will have leftover chicken form the grill and I think that I am going to use your recipe.
    I know that grilling may change the flavor a tad, but I think I'll be ok.
    Love these ingredients, Jan.
    Thanks for joining us, my dear!

  4. Hi Jan. ;) I'm going to make this this week! My husband doesn't eat much chicken so when he's out of town, I take that opportunity to enjoy things like chicken salad. The recipe I usually make doesn't have tarragon so I'm excited to try this. Thank you so much for sharing. ;)

    Happy TOHOT! Love the music always!