[davem4616]

Originally Posted by Boomer

Chicken salad is one of my standards. In fact, it rarely starts with leftovers. Those skinless, boneless chicken breasts get gently blasted in a pressure cook for just a few minutes.

(I used to poach them but now it is always the pressure cooker.)

Then the chicken gets shredded. I just use forks to do the shredding because I do not want the chicken to be too smooth — just a rough shred. Chopping would work fine, too.

I use tarragon, celery, and Hellmann’s.

My mom sometimes put grapes and nuts in chicken salad and served it on a lettuce leaf, on a pretty plate, for her bridge club. But I don’t play bridge.

ahh...tarragon...now that's different. thank you