Cherry, Pecan and Tarragon Chicken Salad



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.

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