This is an old-fashioned recipe that I make with no measurements, so here’s hoping that my approximations are good enough…It is not especially heart-healthy, and I do not eat it (pescatarian), so it is a rare treat for the carnivore.
Boil chicken breasts. I am guessing that a 3-pack from the grocery will do; we buy an extra-large pack to cook and shred about half for elderly, unwell Violet Chihuahua, who is often on a chicken and rice diet.
When chicken has been drained and cooled, chop one leek and add to chicken, pressing the rings into individual curls. Moisten with mayonnaise (I use 3/4 Hellman’s to 1/4 Miracle Whip, proportionally, to whatever moistness you prefer). Once mixed, I add a little bit of half and half – maybe an 1/8 cup, to ensure a loose as opposed to clumpy texture – fold this in. Add a big bunch of chopped fresh tarragon or dill from the garden and give it a final mix. As it is cold and March while I make/type this recipe, I used dried dill from the spice aisle. Again, this is to taste – but at least a rounded tablespoon for three chicken breasts (I probably use more). Chill it for 30 minutes.
If you use tarragon, it will have a slightly sweeter finish; if you use dill it will have a more herb-like finish. I like to serve it on a few crispy lettuce leaves, accompanied by a crusty loaf of cranberry pecan bread from a local bakery.