Back in the days before blogs became a part of the MSM, and BS and I (and 80 for that matter) were just lowly grunts at a political polling firm, I spent my work hours chatting about food — with my officemate, El. Okay, maybe things aren’t that different.

Regardless, she taught me the wonders of avocado, tri-tip steak, (can you tell she’s from California?!?!) and chicken salad with tarragon.

El created her dish with oven-cooked chicken and fresh tarragon, so you’ll have to pardon my lazy version. (*Alert* shameless plug:) Maybe she’ll even grace us with a recipe of her own one day.

El’s Adapted Tarragon Chicken Salad

Cut one chicken breast into bite size pieces. Marinate in evoo, kosher salt and freshly ground black pepper, Jane’s Krazy Mixed-up Salt (thanks, Anna), and onion powder.

In a separate bowl, mix together 2 parts mayo to 1 part dijon mustard. Add in a handful of dried tarragon, S&P, celery seed, scallions and 1 clove garlic.

Add chicken to a hot frying pan. You don’t need to add extra oil, as there is enough from the marinade. Let brown gently on each side, until cooked through. Let it cool, then add to the sauce.

Chill in the fridge over night. Serve over romaine lettuce and diced tomato.