This recipe is your foundation. If you want to take it to another level, swap out the tarragon with fresh basil or mint; toss in fresh peas; or shred up a carrot and add that too!
Ingredients
1 pound boneless, skinless chicken breast halves, baked or grilled and cut into ¼-inch dice (about 3 cups)
1 ear cooked corn, kernels removed (about ½ cup)
⅓ cup light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
Kosher salt and pepper
Instructions
Place the chicken, corn, mayonnaise, mustard, tarragon, and salt and pepper to taste in a large bowl. Stir together until everything is well combined.
Serve as a sandwich, on top of a crunchy salad, or scoop over halved and pitted avocados.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2018/08/08/chicken-and-fresh-corn-salad/