3 boneless, skinless chicken breasts
1/2 c. chopped walnuts
3 celery stalks, chopped
1 apple, such as fuji, pink lady, or gala, chopped
A handful of fresh tarragon, a few leaves whole, the rest chopped
black pepper
1/2 c. ranch dressing
Sandwich buns and lettuce
Poach the chicken breasts in water with 1/2 tsp. pepper and a few of the tarragon leaves.
Chop in bite size pieces.
Toast the walnuts just until the are fragrant.
Combine the chicken, walnuts, celery and apples.
Toss all with the ranch dressing.
Add the chopped tarragon and black pepper to taste.
Serve on bun with crispy lettuce.