I heart chickens and eggs.

   So, it's been quite a while since I've blogged.  Tons of quick late night dinners after long rehearsals.  Ah, the life of a director. 

   Eggs have been an absolute lifesaver lately.  Scrambled with goat cheese, a nice side salad, and a piece of Trader Joe's whole wheat flat bread.  So good after a long rehearsal.  Still, I can't wait until I have time to really cook.  I just don't have the energy right now.  The grocery stores are finally getting in some gorgeous produce.  I can't wait to start using it.  Fresh tomatoes, corn, berries . . . I think I just had a producegasm. 

  Last week, I finally had one night to play with my food.  So, I made one of my favorite made up inventive meals, Tarragon Chicken Salad.  Not only was it a nice dinner, but it got me through a week of lunches. 

Tarragon Chicken Salad

1 1/2 lbs. boneless, skinless chicken breast
1 bunch of tarragon - chopped
1/4 cup reduced fat mayo
1/4 cup - 1/2 cup low fat greek yogurt
2 big old tablespoons spicy brown mustard
salt
pepper
olive oil for roasting

Preheat oven to 400 degrees

Place chicken in a roasting pan (or baking sheet) and drizzle with olive oil.  Sprinkle with plenty of salt and pepper.  Roast for 35 to 45 minutes until no pink is left.  Chop into bite sized pieces.

Mix mayo, greek yogurt, mustard, and tarragon (a little salt and pepper, too).  Pour over chicken and mix well.

Serve with a nice soft Hawaiian roll or hamburger bun (I like Fiber One).