Impress your friends at the next barbecue with this delicious and simple roast chicken & tarragon mayo pasta salad.
- Cook pasta in rapidly boiling water according to packet instructions, drain and toss through olive oil so pasta doesn’t stick.
- For the tarragon mayonnaise, place tarragon, egg yolk, mustard, salt and vegetable oil in a tall, thin container, use a stick blender, place at the bottom of the container and blend until liquids emulsify. Season with lemon juice.
- Place pasta in serving bowl, add the mayonnaise and toss through to combine. Add the celery, almonds, seeds and nut mix, spinach and chicken meat and skin, mix well. Serve.
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