Recipe | Royal Blue’s Chicken Salad

Royal Blue’s tarragon chicken salad was a staple during my time in Austin, TX. I found myself purchasing it weekly, and only after moving to New York did I begin to test the recipe.

My recipe includes red onion rather than green onion, simply because I always have it in my kitchen.

I don’t know their exact recipe, but believe that this is darn near close. The greek yogurt makes it a bit higher in protein and lower in fat (as opposed to doubling the mayo I include in mine).

The key is tender, shredded chicken.

Yields 4-5 servings.

Ingredients

2 chicken breasts

1/2 cup walnuts

4 celery stalks

1/2 red onion, or 2 green onions

1/2 cup fresh parsley, or 2 1/2 tbsp dried parsley

2 tbsp dried tarragon

3 tbsp mayo, homemade preferably

3 tbsp greek yogurt

1/4 tsp cayenne

salt & pepper to taste

Directions

1. Cook two chicken breasts (preferably in advance to add at room-temp). I prefer to sous-vide them at 145 degrees for 2 hours.

2. Peel and chop celery into small pieces. Chop walnuts and finely chop parsley.

3. Add shredded chicken and all other ingredients to a large bowl.

4. Mix, then refrigerate until cool.