4medium-size radishes(cut into matchsticks; see Note)
Instructions
In a medium bowl, mix together the mayonnaise, mustard, olives, cornichons or sweet pickle relish, salt, and pepper. Add the celery, onion, and tarragon and stir to combine well.
Place the chicken in a large serving bowl. Add the dressing, toss to combine, and taste and adjust the seasonings. Add the radishes and toss to combine.
Notes
To cut radishes into matchsticks, Trim the tops and roots off the radishes and cut each into ⅛-inch-thick slices. Stack up the slices and cut them into ⅛-inch-wide matchsticks. That’s it. If this still seems like too much, just chop them.
Chicken salad will keep in a sealed container in the fridge for 3 to 4 days, depending on the freshness of the cooked chicken. It is not good to freeze chicken salad, and the texture of the dressing changes when defrosted.