Baked Tarragon Chicken Salad

• 3 Boneless, Skinless Chicken Breasts
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Lemon, Juiced
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 3 stalks Celery, Diced
• 1/4 cups Fresh Parsley, Finely Chopped
• 1 cup Mayonnaise
• 2 Tablespoons Tarragon Vinegar
• 1 teaspoon Dried Shallots

1. Preheat oven to 350u0b0F. Line a baking sheet with foil.
2. Cut any fat or gristle off chicken and slice chicken into tenders of equal thickness. Place tenders onto foil-lined baking sheet. Drizzle chicken with olive oil and lemon juice, then sprinkle with salt and pepper.
3. Bake chicken 15-20 minutes, or until cooked thoroughly. Remove chicken from oven, and dice into small chunks.
4. In a large bowl, mix together diced chicken, celery, parsley, mayonnaise, vinegar, and shallots. Cover and refrigerate at least 4 hours before serving.

chicken breasts, olive oil, lemon, kosher salt, freshly ground black pepper, stalks celery, fresh parsley, mayonnaise, tarragon vinegar, shallots

Taken from tastykitchen.com/recipes/salads/baked-tarragon-chicken-salad/ (may not work)