When I was in Kansas, my mom made a yummy smoked chicken salad, and it made me realize that I had never made chicken salad myself. This is what I came up with, and I think it came out pretty well.
2 large boneless skinless chicken breasts, or equivalent (a little over 1 pound)
1 tablespoon olive oil
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
salt and pepper
1/2 cup light mayo
1/3 cup chopped pecans
1 cup red seedless grapes, cut in half
1 teaspoon lemon juice
Preheat oven to 375 degrees. Place the chicken breasts on a nonstick baking sheet and sprinkle on the herbs, salt, pepper, and olive oil. Bake until the chicken juices run clear, about 45 minutes.
Let the chicken cool, and then slice it into 1/2-inch chunks.
Add the rest of the ingredients and stir until it’s all combined. That’s it!
I love chicken salad on a croissant, but it’s also great in a pita pocket, lettuce wrap, or just plain.