The Best Chicken Salad EVER!

Last night was truly a treat and an honor because I got to assist a cooking class with Chef Cynthia at work last night. Chef Cynthia is an instructor at the Fortin Culinary Center here in Billings and teaches often at the Copper Colander and her classes I've heard are always really educational and incredible. So you wouldn't believe how excited I was when the culinary class coordinator asked me assist her last night for the class, "Cooking for a Crowd."

This chicken salad is a revelation when it comes to chicken salad. Would you believe me if I told you there was no mayonnaise in this chicken salad???
That's right...no mayo!

The bright flavors, colors and freshness of this salad are unbelievable and the dressing is so light and delicious! The best part of the class last night was that there were leftovers and I got to take them home. SCORE! And if it could get any better, this chicken salad tastes better today than it did last night. Is this love? I hope so.

Here is Chef Cynthia's recipe for "New Age Chicken Salad"...
-Meat from 1 Roasted Chicken
-1 small can of Pineapple Chunks, drained and finely diced (1/4")
-1 Red Bell Pepper, finely diced (1/4")
-1/2 small Red Onion, finely diced (1/4")
-Scallion washed and cut into 1/4" slices, greens only

Fresh Tarragon Vinaigrette
-1/4 cup Cider or Red Wine Vinegar
-2 tsp Dijon Mustard
-Zest and juice from 1/2 Lemon
-1 cup Olive Oil
-Leaves from 2 sprigs fresh Tarragon, chopped
-Salt and Pepper to taste

1. Dice chicken into bite-size pieces and place in a large mixing bowl. Add diced pineapple, red pepper, red onion and scallion.

2. Prepare vinaigrette. Whisk together vinegar, mustard, lemon zest and juice. Add olive oil in a slow steady stream, whisking continuously. Add tarragon and season to taste with salt and pepper.

3. Add vinaigrette to salad contents and toss to blend. Salad may be preapared to this point a day ahead and stored in the refrigerator.

YUMMY!