St. Tropez Chicken Salad With Pernod, Tomatoes And Tarragon

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1 poached chicken, about 3 pounds

3 tablespoons Pernod

Juice of 1/2 lemon, or more to taste

Salt and pepper to taste

3 ripe tomatoes, diced (including any juices)

6 garlic cloves, finely chopped

1/2 to 3/4 cup mayonnaise

3 tablespoons extra virgin olive oil

2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried tarragon

1 quart spring mix, dressed with a small amount of olive oil and lemon juice

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