|Tropical Chicken Salad with Cheddar and Tarragon Crisps|
Lara, Ian and Katie couldn't get enough of it, and with a picky audience like that, you know it's good stuff.
Tropical Chicken Salad with Cheddar and Tarragon Crisps
2 cups cooked chicken breast - cubed
1/2 cup red pepper - diced
1/2 cup each yellow and red papaya - cubed
1/2 cup pineapple chunks
1/2 cup plain greek yogurt
1 Tablespoon lime juice
1 teaspoon Kosher salt
1/2 teaspoon pepper flakes
2 Tablespoons chopped walnuts
Combine and toss to coat well. Refrigerate for half an hour to allow flavors to blend.
Cheddar and Tarragon Crisps
Makes 1 baking sheet of crisps
2 cups shredded cheddar cheese
2 teaspoons tarragon leaves
Mix well and spread on a greased parchment lined baking sheet. Bake in a 450 degree F oven until bubbly, browned and crisp - 5 - 10 minutes. Keep an eye on it so it doesn't burn. Let stand until cool before peeling from parchment and breaking into serving pieces.
this is great love the tarragon and cheese yum
This looks absolutely great Annie! I love it!
Post a Comment