Mexican Mint Marigold Chicken Salad

Oct 12th, 2017 | By | Category: blog, cook something, meat and poultry, soups and salads
Mexican Mint Marigold growing in Betty Lambright's garden.

Mexican Mint Marigold growing in Betty Lambright’s garden.

Betty Lambright facilitates innovative water conservation. Before moving to Colorado in early 2017, Betty lived on five acres about an hour northeast of Austin, Texas, and practiced what she taught. She grew a bounty of food in gardens using a method called Hugelkultur,  a German word that simply translates into “hill culture”, which is a common practice in Europe and utilizes any available organic matter to create garden beds.

Among the edible plants she cultivated was the magnificent, Mexican Mint Marigold* which is not only beautiful and aromatic, but it also attracts pollinators and is drought tolerant.

Mexican Mint Marigold Chicken Salad

3 cups diced cooked chicken
1/2  apple, medium dice (approximately 1 cup)
1/2 cup dried cranberries
1/3 cup diced celery
1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh Mexican Mint Marigold leaves
1/2 cup chopped pecans
Salt and pepper to taste

Combine the chicken, apple, cranberries, celery, and pecans in a medium bowl. In a smaller bowl, combine the mayonnaise, lemon juice, Mexican Mint Marigold leaves, salt and pepper. Pour dressing over the chicken mixture, stir , and refrigerate for 1 hour before serving.

*Although Mexican mint marigold is often called Texas Tarragon, the anise taste is more powerful than true tarragon. You can dial back the flavor by using less of the fresh leaves, or use the dried leaves, which seem to have a more subtle essence.

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