Crisp lettuce leaves cradle cool chicken and a scatter of toasted almonds, all bound by a dressing laced with the Tarragon Mustard from Domaine des Terres Rouges, whose delicate hint of anise lends an elegant, herbaceous depth.
Serves 4 · 15 min
- Whisk 1/3 cup (80 g) mayonnaise with 1 1/2 tbsp of the tarragon mustard and a squeeze of lemon juice.
- Fold in 3 cups (400 g) diced cooked chicken, 2 finely diced celery stalks and a few chopped fresh tarragon leaves.
- Season with salt and pepper and chill until ready to serve.
- Spoon into crisp lettuce leaves and scatter with toasted sliced almonds.
The star of this recipe: Tarragon Mustard, by Domaine des Terres Rouges.
