Tarragon Chicken Salad

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 (8 oz.) bone-in chicken breast halves, with skin
• coarse salt and freshly ground black pepper
• 2 tbs. canola oil
• juice of 1/2 lemon
• 1 1/2 c. mayonnaise
• 4 tbs. chopped fresh tarragon

Directions

1. Preheat the oven to 300 degrees.  Season with salt and pepper on both sides and place in a shallow roasting pan.  Drizzle  over the oil.  Bake until the juices run clear, about 1 hour to 1 1/4 hours, depending on the size of the breasts.  Remove to a rack to cool.
2. When cool enough to touch, remove the skin from the breasts.  Pull the meat from the bone.  Cut the meat into 1-inch cubes and place in a bowl.  Add the lemon juice, mayonnaise, and tarragon.  Taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Tarragon Potato Salad

recipe courtesy of Barefoot Contessa

How Easy Is That?

Ingredients

• 2 lbs. medium Yukon Gold potatoes (6 to 8 potatoes)
• kosher salt
• 1 c. good mayonnaise
• 2 tbs. freshly squeezed lemon juice
• 2 tbs. tarragon vinegar
• 1 tsp. freshly ground black pepper
• 3 tbs. chopped scallions, white and green parts
• 3 tbs. minced red onion
• 2 tbs. minced fresh tarragon leaves
• 2 tbs. minced fresh dill

Directions

1. Place the potatoes in a pot with enough water to cover them.  Add 1 tbs. of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.  Drain in a colander.  Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes.  When cool enough to handle, peel the potatoes and slice 1/2 in. thick.  Place the potatoes in a mixing bowl.
2. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 tsp. of salt, and the pepper.  While the potatoes are warm, pour the dressing over the potatoes and toss well.  Add the scallions, red onion, tarragon, and dill and toss gently.  Allow the salad to sit for at least 30 minutes for the flavors to develop.  Sprinkle with salt and serve at room temperature. 

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