FRANCE. One of the most aromatic herbs; French Tarragon is favored by connoisseurs for its intriguing flavor. The sweet, rich, robust flavor of tarragon stands alone well. When cooking, French Tarragon should be added near the end of the cooking time.
Wonderful with fish and poultry. Use French Tarragon in bearnaise and hollandaise sauce. Add to salad dressings and marinades. Season shrimp, baked chicken, Cornish game hen, vegetable and egg dishes. Add French Tarragon to chicken or tuna salad.
Dad's Mid-Century Modern Chicken Salad
1 12.5oz can chunk chicken breast, drained
4 tablespoons mayonnaise
4 to 4 1/2 tablespoons sweet pickle relish
3 to 4 teaspoons dried French Tarragon
scant 1/4 teaspoon Celery Salt
Add chicken breast to a bowl. Spread the chicken out slightly but very gently across the bottom of the bowl. Add mayonnaise, relish, tarragon and celery salt. Stir together gently with a fork, "shred" the chicken slightly while mixing, but go gently so as not to "mush up" the chicken.
Refrigerate at least 30 minutes to let the flavors meld. Taste and adjust seasonings.
Serve on croissants or small sandwich buns. For a quick snack serve on crackers. For really fancy occasions top the chicken salad on the buns or crackers with cashew halves.
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