Lemon-Tarragon Chicken Salad
Adapted from Bon Apettit, August 2001, via Epicurious
1 1/4 pounds skinless boneless chicken breast halves (about 3)
3/4 cup finely chopped celery
1/2 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped fresh tarragon, plus a handful for the poaching liquid
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Bring large saucepan of salted water (or chicken broth, if you so desire) to boil. Add a handful of tarragon sprigs and chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
In other unrelated news, I am moving at the end of this month, I need to finish my thesis by the middle of September and last night I went out on a blind date that was so bad it could have been a scene out of a rom-com (you know, part of that ubiquitous montage of bad dates that the heroine has to endure before she meets the one. I'm not so fond of rom-coms, but maybe that's because I have been on one too many bad dates) It was so awful it was funny. But these are tales for another post.
Thesis Watch: See above
Music Rec: Kings of the Rodeo, Kings of Leon
Cubbie Watch: How is it that we suck and yet are only 3.5 games out? It's like a cosmic tease or something.