Tarragon Chicken Salad

• 2 cups diced cooked chicken
• 1 small tart apple, cored and diced (about 1 1/2 cups)
• 1/3 cup diced celery
• 1/4 cup diced red onion
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh tarragon leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup lightly salted, roasted cashews, roughly chopped
• 4 cups arugula, washed and dried
• Olive oil, for dressing arugula

1. Combine the chicken, apple, celery, and onions in a medium bowl.
2. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper.
3. Pour dressing over the chicken mixture and stir to combine.
4. Refrigerate for at least 1 hour.
5. Just before serving, lightly dress arugula with olive oil.
6. Serve chicken salad on a bed of arugula and top with cashews.

chicken, apple, celery, red onion, mayonnaise, lemon juice, tarragon, parsley, fresh chives, kosher salt, freshly ground black pepper, lightly salted, arugula, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tarragon-chicken-salad-recipe.html (may not work)