Kick off game day with Abby J’s Tarragon Chicken Salad Sliders!
This is a quick and easy recipe that is delicious.
3 lbs. bone-in Springer Mountain Farms chicken breasts
2 tablespoons Pecan Ridge Plantation pecan oil
1 cup chopped celery
4 tablespoons toasted and chopped Genuine Georiga Elliot pecans
1 cup Duke's mayo
1 tablespoon lemon juice
3 tablespoons chopped tarragon
2 cups arugula or micro greens
Salt & pepper to taste
Preheat oven to 375. Place chicken on a parchment-lined baking pan,d rizzle with pecan oil, and season with salt and pepper. Bake for 35 minutes or until internal temperature registers 165 degrees F. on a
meat thermometer. Once chicken has cooled remove skin from bones and chop into chunks. This should yield about 3 cups.
In a large bowl, combine mayonaise, lemon juice, and tarragon. Add chicken, celery, and pecans to dressing ingredients. Prepare bread with butter and toast. Spread chicken salad on bread and drizzle a small amount of truffle oil on each one. Top with fresh greens and enjoy my friends with Abby J’s “Field to Fork” Sweet Fire Pickles!