Tarragon Chicken Salad in Lettuce Cups

This serves 4 - 6 Think of your lettuce leaves instead of tortillas! Wrap filling in them! That is what this one is about.

Just a note: I used the cooked chicken that was taken off the bone when I cooked chicken stock. Well... I thought all the taste was gone! So next time, what I will do is to partially freeze the chicken and cut the meat off. Then when I make stock, I'll have primarily the bones and things. I'll update the blog the next time I do that with an update!

HOMEMADE MAYONNAISE (Makes 1 1/2 cups)
2 large eggs
1 teaspoon red wine vinegar
juice from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
dash of tabasco sauce
dash of worcestershire sauce
1 cup vegetable oil

Combine all the ingredients except the oil in a bowl. Blend with a whisk, or in a blender. Add the oil very gradually in a thin stream, whisking constantly. Adjust seasoning to taste and refrigerate.

You can keep in the for a week. It has a smooth and silky texture, unlike store bought thick store bought.

CHICKEN SALAD
2 cups chopped cooked chicken
3 tablespoon homemade mayonnaise
3 celery stalks, finely chopped
1/4 sweet onion (maui or vidalia), finely chopped
1/2 red bell pepper, finely chopped
2 tablespoons chopped fresh tarragon (or 1/2 teaspoon dried... I used dried)
Salt and freshly ground black pepper

Place all ingredients for chicken salad in a bowl and mix until well combined. Adjust seasonings.

LETTUCE CUPS
4 - 6 romaine lettuce leaves
3 green onions, chopped
sprigs of fresh tarragon, for garnish (which I didn't have. We sprinkled with paprika)

Place a large dollop of chicken salad in each lettuce leaf. Garnish with green onions and tarragon. Then fold it up like a taco and enjoy!