Trader Joe’s gets what they call “champagne grapes” this time of year. They’re gorgeous, tight bunches of teensy, super-sweet and seedless gems. I just couldn’t get them out of my mind this week, thinking of them in a variation of a Waldorf salad. Turned out pretty tasty. I’m losing the light this evening, and alas have but one semi-decent image.
Perhaps losing the light foreshadows the coming end to summer. Well, we’re going to enjoy our no-cook late summer supper, and hope you try it, too.
- Tarragon Chicken Salad
- 1/4 c. mayonnaise
- 1 tsp. dijon mustard
- 1 Tbsp. rice or white balsamic vinegar
- 1 Tbsp minced fresh tarragon leaves
- Fresh ground pepper to taste
- ½ c. diced celery
- ½ c. diced sweet onion
- ¼ c. minced parsley
- ¼ c. chopped pecans
- ½ c. “champagne” grapes, or seedless grapes sliced in half
- ½ avocado, diced
- 1 ½ c. diced leftover roast chicken
- In a medium-sized mixing bowl, stir together the sauce ingredients until mixed. Stir in the rest.
- Bon appétit!
- Lovely on a bed of mesclun or other soft lettuces, or on a crunchy baquette.
- You'll notice there's no salt - feel free to add it if you think it's needed. Using jarred mayo and rotissimat chicken, I didn't.