Tarragon Chicken Salad (Whole Foods) - cooking recipe

Ingredients

1 1/4 lbs chicken breasts (substitute 3 cans of chicken)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper

Preparation

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
Cut chicken into 1/2-inch cubes.
Skip 1-4 if you are using canned chicken. Drain liquid from can.
In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
Fold chicken into the mayonnaise mixture.