2 pounds chicken breasts, chopped into 1 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried tarragon
1/4 cup dairy free yogurt (if you don’t have dairy free yogurt just add 2 more tablespoons of mayo + 1 tablespoon coconut or almond milk)
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 teaspoon tarragon
1 teaspoon garlic powder
1/2 teaspoon ground fennel
salt and pepper to taste
1 large or 2 small peaches, chopped
1/2 cup chopped roasted pecans
Preheat oven to 400 degrees. Line a baking sheet with foil and place chopped chicken on top. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon tarragon on top of the chicken and toss to coat evenly.
Bake chicken for 13-15 minutes or until cooked through.
In a large bowl combine yogurt, mayonnaise, dijon mustard, remaining tarragon, garlic powder and ground fennel. Add in chicken pieces and toss to coat. Season with salt and pepper to taste.
Add in chopped peaches and pecans and toss to combine.
Serve in lettuce wraps, on sweet potato toast, or by the spoonful!