Cherry, Pecan & Tarragon Chicken Salad
2 cups cooked cubed chicken (I find roasted chicken makes the most tender for a salad)
About 10 fresh (organic)cherries, washed, pitted and roughly chopped (grapes would be great too)
1/4 cup toasted pecan pieces
1/4 cup green onions (scallions) chopped up
2 tsp packed finely chopped fresh tarragon
1 tsp packed finely chopped fresh basil
3-4 Tbls cold coconut cream* (canned or homemade)
Coarse sea salt to taste (I'd say at least 1/2 tsp)
Fresh ground black pepper to taste
* Coconut cream is the thick cream that rises to the top of your coconut milk. You can easily get up to 1/2 cream from a can coconut of full fat coconut milk. Try to buy cans that are BPA free, such as Native Forrest or coming this fall Natural Value (BPA, organic & Guar gum free). Chill a can of coconut milk for a few hours, pop it open and scoop out the thick cream. Try to get as little liquid as possible. Use the leftover liquid to add to smoothies and baked goods.
Prepare and combine all ingredients (as stated above) in a medium sized bowl. Mix well.
Serve with butter or romaine lettuce for a nice chicken salad wrap.