1. Bake chicken breasts at 325 degrees until done, OR pull white meat from already cooked organic chicken and discard skin
2. Finely chop chicken (ninja blender, works great, saves time)
3. Chop green onions (food processor or ninja is also great for the onions and tarragon)
4. Mince tarragon
5. Combine ingredients in bowl and season. Stir well. If the salad is too dry, add chicken broth for desired consistency. Let sit in refrigerator for one hour for flavors to absorb.
* I serve it on top of 2 cups of a spinach, butter lettuce, tomatoes and mushrooms salad. If you want all your food in one plate, it also goes great with a green apple chopped up in it.