Remove one cup of frozen peas from the freezer about 30 minutes before you plan to make the salad.
Strip the tarragon leaves from the stems and wash in a salad spinner and spin dry if needed.
Whisk together mayonnaise, lemon juice, Dijon mustard, poultry seasoning, and chopped French tarragon to make the dressing.
Drain the frozen peas in the same salad spinner you used to wash the tarragon.
Finely chop a little red onion and chop up a cup of chopped celery.
Chop up enough chicken to make 4 cups of diced chicken breast.
Combine the chopped chicken, chopped celery, and chopped red onion.
Then mix in enough dressing so all the ingredients are lightly coated with dressing.
Gently mix in the peas.
If you can refrigerate the salad for 30 minutes to let flavors develop, that will give best results.
This salad will keep in the refrigerator for a day or two if you can manage to keep it around for that long.
