–4 chicken tenderloins or breast strips
–tarragon (fresh if possible)
–celery (2 stalks, chopped)
–onion (one-half, chopped)
–salt and pepper
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. Set aside.
2 – Chop 2 stalks of celery and one-half onion.
3 – Chop the chicken, and place in a mixing bowl. Add the celery and onion. Season with tarragon, generously. Add mayonnaise to taste.
4 – Serve the chicken salad warm or cold.
–chicken salad adapted from Ina Garten and a friend in Minnesota.