Creamy Tarragon Chicken Salad

Creamy Tarragon Chicken Salad

Serves: 8

You want a healthy, tasty chicken salad right?

Who doesn’t?

It is one of my top searches for a weeknight meal or a Saturday lunch.

You want your back covered?

Nat’s got it!

With this awesome, super healthy, utterly moorish number: something I would make en-masse and ready to serve as a lunch or a snack all week.

240 calories per serve. 240!

Nat and this salad are genius.


1kg chicken breast
1 cup chicken stock
⅓ cup walnuts, chopped
⅔ cup reduced-fat sour cream
½ cup low-fat mayonnaise
1 tbsp dried tarragon
½ tsp salt
½ tsp freshly ground pepper
1 ½ cups celery, diced
1 ½ cups, red seedless grapes, halved


    1. Preheat the oven to 230c.
    2. Arrange the chicken in a baking dish in a single layer and pour the stock around the chicken. Bake until cooked through, around 30 – 35 minutes. Allow to cool enough to handle and then cube the meat.
    3. Meanwhile, toast the walnuts on a baking sheet until slightly golden; around 6 minutes. Allow to cool.
    4. Combine the sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add the celery, grapes and the cooled chicken and walnuts. Stir to coat and refrigerate until chilled.
  • Serve on a bed of salad: lettuce, tomato, avocado, diced red onion, cucumber, whatever!

Crab Canapes

Serves: Plenty

This is a canape my mother used to serve whenever anyone came over for a lunch or a dinner, a quintessential 80s-style French number that I used to hoover down every time it was presented.

Indeed, I warmly remember going out on my parent’s boat – Whatthehell – and chowing down on dozens and dozens of these as we back-anchored to the beaches of Middle Harbour. I’m not sure if it was noticed that I consistently ate a third of them though if I had noticed I would have been annoyed. They’re that good.

The memories.

Bring forward the mid 2010s and they’re back, courtesy of Nat’s complete love for them and our collective agreement that no picnic is a picnic without this wonderful crab number.

You will never look back if you prepare these. Seriously… never… look… back.

(I seriously recommend you double the recipe which I have never not done!)


1 cup crab meat
¼ cup mayonnaise
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp lemon juice
1 tsp worcestershire sauce
Tabasco sauce to taste
Pepper to taste
Melba toast


  1. 1. Combine all the ingredients (except the toast).
  2. Spread on the toast and serve immediately.

Court’s Japanese Beans

Don’t be stuck with boring beans again.

Serves: 4 – 6

Court(ney) is Nat’s younger sister and by some strange twist, the girlfriend of our 5-year old, Tom(ney).

Court is pretty efficient in the kitchen with a sort of take no prisoners, get-in-and-out approach to cooking. Beans are one of her specialities which ordinarily would be a pretty niche subset of cooking to specialise in, though once you cook this particular dish, you’ll understand why.

It’s awesome.

Just make sure you have the right mayonnaise: Kewpie Mayonnaise, a Japanese sushi mayonnaise that you can find at Woolies and Coles.



Canola oil
Two or three good handfuls of beans
1 tsp freshly minced garlic
1 tsp Kewpie mayonnaise
Light soy sauce


  1. Heat the oil in the pan until hot.
  2. Add the beans and sauté for 5 minutes. Add the garlic and continue to cook for 10 minutes ensuring the garlic doesn’t burn.
  3. Add the mayonnaise and continue to cook for another 5 minutes; add a few splashes of soy sauce, turn up the heat and finish off.
  4. 幸せな食事*.

* Happy eating.