Peachy Chicken Salad


  • 4 split chicken breasts, bone-in skin-on
  • 1/4 cup olive oil Salt and pepper
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons fresh chopped tarragon leaves (don’t use dried)
  • 1 cup diced celery
  • 1 1/2 cup chopped Georgia peaches
  • 1 cup of chopped Georgia pecans (optional)


  • Step 1:

    Preheat oven to 350º.

  • Step 2:

    Brush chicken with olive oil, then sprinkle generously with salt and pepper. Bake for 35 to 40 minutes or until done, then allow chicken to cool. (You can use a store bought rotisserie chicken but the way this chicken is cooked really brings out the other flavors.)

  • Step 3:

    Remove chicken from bones and discard skin and bones. Cut meat into ½-inch cubes.

  • Step 4:

    Combine remaining ingredients in a large bowl and toss until well combined.

  • Step 5:

    Serve on croissant rolls or your favorite buttermilk biscuits. Serves 8-10.