SO GOOD FOR YOU:  This salad has NO conventional mayonnaise with its inferior oils and processed additives.  It also has no homemade mayonnaise, with all of its liabilities (i.e. raw eggs and time involved making it). It is delicious, if I do say so myself, and at the same time a powerhouse of nutrition.  Grain-free, gluten-free, sugar-free.  

I cook off the top of my head, which is what YOU should do, too, if you already don't. Be adventurous and live outside the rules! Because of that, quantities, as well as ingredients, are estimates and interchangeable.  Don't like tarragon?  Who cares?... use herbs and spices you do like, or experiment with something you've never tried before. Don't have scallions?  Do NOT go to the store to get them; use onions or shallots or chives - whatever you already have on hand. These ridiculous shopping runs for one item in a recipe make meal preparation stressful and overextend the grocery budget (because you always buy MORE every time you enter a store).

Rule #1: MAKE DO.

Rule #2: ORGANIC whenever possible.

Based on what I had in my "larder" when making chicken salad this week, here's my recipe:

Ingredients Part #1 - "Cooking the Chicken:"

No hormones/antibiotics or free-range/organic split chicken breast
2 quarters onion (one onion cut in half and then halved again)
2 stalks celery cut in big chunks
2 carrots cut in big chunks
Good handful of fresh herbs - we had potted fresh sage, rosemary, oregano, thyme, parsley - or your dried herbal blend using less - herbs de Provence works nicely here or poultry seasoning, or your own choice of herbs
Sea salt - use a LOT at this stage of the game or your "game" will lack flavor.
Whole peppercorns - approximately 12 - use regular ground pepper if that's what you have on hand.

Directions Part #1 "Cooking the Chicken:"

Place all ingredients in a 4-qt saucepan and cover with "trusted" water (not heavily-treated tap)
Bring to simmer over moderately high heat.
Reduce heat to simmer and simmer for 30 minutes.
Let sit in saucepan off heat for another 30 minutes.
Remove chicken from broth and save broth for another use.
When cool, remove chicken from bones, discard skin and grizzle, and chop. Set aside.
Save broth, of course, for future use. If not using imminently, then freeze in 2-cup portions.

Ingredients Part #2 "Making the Salad:"

1 bowl chopped, cooked, chicken
Approximately ½ cup chopped scallions - white part and a bit of the green
Approximately ½ cup chopped celery
Approximately ½ cup chopped, seeded cucumber
Approximately ½ cup chopped black, cured olives or any olives you have on hand - Capers would also be good!
A big handful of chopped walnuts
1 to 1-1/2 teaspoons dried tarragon (or other herb of your choice... I think "marjoram" somewhere here)
1/4-to-1/2 cup extra virgin olive oil to moisten, along with...
1-plus cup full-fat Greek yogurt or more to moisten so your chicken salad is the "moist" you like
1-to-1/2 tsp raspberry vinegar (or balsamic - something with a bit of a pungent sweetness)

Directions Part #2 "Making the Salad:"

Toss everything together, check seasoning and adjust. Line a serving platter with fresh lettuce greens and mound chicken salad in the center. Surround the salad with sliced fresh tomatoes. Drizzle with a little extra olive oil, a generous sprinkle each of sea salt and fresh, ground pepper (maybe a bit of cayenne if you are so inclined), and...well... enjoy!