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Preheat oven to 350 degrees and place a sheet of parchment paper on a jelly roll pan.
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Place the chicken on the pan and salt and pepper generously.
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Cook for about 50 minutes or until chicken is done.
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Remove from oven, let cool.
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Place on cutting board. Chop into large pieces.
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Place chicken into a food processor with a blade. ( it is best to do this in two batches).
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Add mayo, chopped celery, chopped green onions, fresh lemon juice and about 1 teaspoon dried tarragon.
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Pulse a few times, until chicken is shredded and all ingredients are mixed well. Do not over pulse!
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Add salt and pepper to taste. You may either serve immediately or store in refrigerator until ready to serve. This recipe may be made a day or two ahead.
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When ready to serve, place on croissants or lettuce leaves, or on chopped greens.
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Garnish with almonds or chopped green onions, if desired.