Refreshing and delicious, this recipe is easy and flavorful. It is perfect for a concert under the sun! Mochi serves as a great sandwich pockets and works especially well with the chicken salad and are a great festival picnic dish.
Heat the grill pan until hot. Mix coconut oil, salt and pepper and 1 tablespoon fresh tarragon and brush onto the chicken. Grill until tender.
Allow to cool and then dice into small chunks. Mix the red grapes, chopped apple, celery and toasted walnuts and stir in the chicken/tofu.
Add in the yogurt, lemon juice, salt and pepper and the other tablespoon tarragon.
Chill in the refrigerator.
Preheat oven to 450 degrees and cut mochi into 1 1/2 inch squares. Bake them on a cookie sheet for 10 minutes.
Allow to cool on a baking rack. Spread salad between the mochi squares.