Tarragon Chicken Salad

Faith Fraizer Clotiaux (originally from Emeril Lagasse)
Yield: 3 cups

My friend Becky Bisbey passed this on to me and I love it! (Nov 2010)

2 cups diced cooked chicken

1 small tart apple, cored and diced (about 1/2 cups)

1/3 cup diced celery

1/4 cup diced red onion

3/4 cup mayonnaise

1 Tbsp fresh lemon juice

2 Tbsp chopped fresh tarragon leaves

1 Tbsp chopped fresh parsley leaves

1 Tbsp chopped fresh chives

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/3 lightly salted, roasted cashews, roughly chopped

4 cups arugula, washed and dried

Olive oil, for dressing arugula 

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon parsley, chives, salt and pepper. 

Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least one hour. Just before serving, lightly dress arugula with olive oil. 

Serve chicken salad on a bed of arugula and top with cashews.