Tarragon Chicken Salad Lettuce Wraps

Who knew you could make your own mayonnaise?  Enjoy these Tarragon Chicken Lettuce Wraps with vigor!

Tarragon Chicken Salad Lettuce Wraps
  • 2 eggs (pasteurized)
  • ½ cup Tarragon-fused Olive Oil
  • (Branch and Vine)
  • 1 heaping tsp. Dijon mustard
  • 2 Tbsp. Sicilian Lemon Balsamic Vinegar
  • Salt and pepper
  • 3-4 cups roast chicken (coarsely chopped)
  • ½ cup sliced celery
  • ¼ cup dried cranberries
  • ¼ cup sliced almonds (toasted)
  • Lettuce cups
  1. In a blender, add 2 raw eggs, Dijon mustard, Sicilian lemon vinegar.
  2. Turn on high.
  3. Drizzle in olive oil, until the mixture becomes thick.
  4. Add additional olive oil if necessary.
  5. Season with salt and pepper to taste.
  6. Place in the refrigerator to thicken further until ready to use.
  7. Combine chicken, celery and cranberries.
  8. Add enough of the mayonnaise to moisten to your taste.
  9. Toss in almonds.
  10. Scoop into lettuce wraps

Here we pair Tarragon Olive Oil with chicken to create a special chicken salad to fill lettuce leaves or rest atop a green salad. Feel free to use a rotisserie chicken for this recipe. To be on the safe side, use pasteurized eggs for this recipe.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

July 1, 2016