2 cups cooked cubed chicken (I find roasted
chicken makes the most tender for a salad)
10 fresh (organic) cherries, pitted and roughly
chopped 1/4 cup toasted pecan pieces
1/4 cup green onions (scallions) chopped up
2 tsp packed finely chopped fresh tarragon
1 tsp packed finely chopped fresh basil
3-4 tbsp cold coconut cream* (canned or
Coarse sea salt to taste (I'd say at least 1 tsp)
Fresh ground black pepper to taste
1. Prepare and combine all ingredients into amedium size bowl. Mix well. If your coconut
cream was room temperature, chill the salad for a least 15 min. It will thicken up as it chills.
2. Serve with romaine or butter lettuce for a nice chicken salad wrap.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.