Tarragon Chicken Salad Slaw

This is what happens when a chicken salad meets coleslaw with some seriously tasty results. I actually love tossing shredded cabbage in with various salads because it boosts the volume, and nutrition, without adding calories. But this past weekend was the first time I'd tried it with chicken. Yummy!

For the past few months, a lightly curried version was my go-to chicken salad recipe. But I was in the mood for the tarragon version I'd been inspired to make after watching the Barefoot Contessa use it. I prefer my own dressing so I wasn't following her recipe but the tarragon does add a nice, fresh note. And then I remembered that I had a bag of shredded cabbage and decided to see how it would go together. I began by adding only a little cabbage to see if I liked it in this recipe. I tasted it and immediately piled the rest of the cabbage into the bowl. Brian and I were both completely in love with this new version. A big lunch salad, a sandwich, a midnight snack..  So, so good.  Enjoy!

Ingredients
2 Chicken breasts, with bone
1 Tablespoon olive oil
1/2 Cup low fat mayonnaise
1/2 Cup low fat sour cream
2 Tablespoons lemon juice
2 Teaspoons mustard
2 Tablespoons fresh tarragon, chopped
1 Teaspoon sugar
4 Stalks celery, chopped
2 Cups coleslaw mix or chopped cabbage
Salt and pepper to taste

Place the chicken on a baking sheet, rub with the olive oil, season and bake in a 350 degree oven for 45 minutes. When cool enough to handle, peel off and discard the skin. Pull the meat off the bone and cut into bite size chunks or shred.

In a large bowl, beat together the mayonnaise, sour cream, lemon juice, mustard, tarragon and sugar. Stir in the celery and cabbage. Fold in the chicken and season to taste. Makes approximately 4 servings.