Tarragon Chicken Salad

Ingredients

• 3 6-ounce boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/4 cup chopped tarragon
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
• 2 sliced scallions
• 2 sliced celery stalks
• kosher salt and black pepper
• 1 pound watercress, thick stems removed

Directions

1. Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
2. In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.