This is more of an adult recipe (unless your kids are more adventurous eaters than mine) You may have to make them PB & J or Turkey Sandwiches and then make this recipe for yourself. It has just been so hot lately, sometimes I don’t want to turn on the oven or stove. This is a great no-cook dinner option!

Tarragon Chicken Salad

3 Tbs. sour cream
2 Tbs. Dijon mustard
2 Tbs. mayonnaise
2 Tbs. chopped fresh tarragon
2 tsp. honey
1 tsp. chopped pink peppercorns
2 cups (12 oz./375 g) diced cooked chicken
2 celery stalks, thinly sliced
2 green onions, thinly sliced
2 Tbs. chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste


In a bowl, whisk together the sour cream, mustard, mayonnaise, tarragon, honey and pink peppercorns. Fold in the chicken, celery, green onions and parsley. Season with salt and pepper. Serve immediately. Serves 2 to 4.

Credit William Sonoma Recipe

Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013)