CRUNCHY CHICKEN SALAD PITAS
This colorful chicken salad is ideal as a luncheon favorite or can be easily packed for a picnic. The combination of flavors is refreshing...one of our family's favorite summer entrees.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, cucumber, grapes, carrots and walnuts. Combine mayonnaise and ranch dressing. Pour over chicken mixture; toss to coat. , Line pita halves with lettuce; spoon about 1/2 cup chicken salad into each. Refrigerate until serving.
Nutrition Facts : Calories 612 calories, Fat 32g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 624mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 38g protein.
LEMON-TARRAGON CHICKEN SALAD SANDWICHES
Categories Salad Sandwich Chicken Kid-Friendly Back to School Lemon Summer Tarragon Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
- Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
- Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.
TARRAGON CHICKEN SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 3 cups chicken salad
Number Of Ingredients 8
Steps:
- In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).
CRUNCHY TARRAGON-CHICKEN SALAD PITA SANDWICHES
Blanched veggies add crunch to this creamy tarragon chicken salad. Stuff into whole wheat pitas to make picnic-perfect sandwiches.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in large bowl. Mix mayo, mustard, vinegar and tarragon until blended. Add to chicken mixture; mix lightly.
- Refrigerate 1 hour.
- Fill pita bread halves with lettuce and chicken salad.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
BEST CHICKEN SALAD
The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Provided by Julia Moskin
Categories brunch, dinner, lunch, salads and dressings, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
- Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
- Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
- In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams
PITA POCKET CHICKEN SALAD
We wanted something cool for lunch one summer day, so I tossed together whatever I had in the refrigerator. This wonderful salad was the result. Guests enjoy the sweet grapes, tender chicken and crunchy almonds...and the always ask for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
Nutrition Facts : Calories 492 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 549mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
TARRAGON CHICKEN SALAD PITAS
Pack the perfect picnic sandwich with our Tarragon Chicken Salad Pitas. Tarragon Chicken Salad Pitas are filled with lettuce and a creamy chicken salad.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 6 servings, 2 filled pita halves each.
Number Of Ingredients 6
Steps:
- Mix chicken, grapes, dressing and tarragon; cover.
- Refrigerate several hours or overnight.
- Line pita breads with lettuce; fill with chicken salad.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
More about "crunchy tarragon chicken salad pita sandwiches recipes"
52 HEALTHY SANDWICHES IDEAS | COOKING LIGHT
From cookinglight.com
EASY CHICKEN SALAD SANDWICH RECIPE - WHITNEYBOND.COM
From whitneybond.com
WALNUT CHICKEN SALAD SANDWICH - CALIFORNIA WALNUTS
From walnuts.org
TARRAGON CHICKEN SALAD WITH ALMONDS - 40 APRONS
From 40aprons.com
TARRAGON CHICKEN SALAD SANDWICHES - PUREWOW
From purewow.com
- Cook the Chicken: In a large pot, add the chicken and cover it with cold water until completely submerged. Bring to a boil uncovered over high heat, then turn off the heat, cover the pot and let it sit for 1 hour. Remove the chicken from the pot and pull the meat from the bones; some chicken will cling to the bones. (To make stock, do not discard the bones, fat or poaching water.)
- Make the Tarragon Mayonnaise: Meanwhile, in the bowl of a food processor, combine the egg, mustard, vinegar, tarragon, salt and pepper and purée until smooth. With the motor running, add the oil in a slow, steady stream. Scrape down the sides of the bowl. The mixture will be thick and pale green. Taste and adjust the seasoning as needed.
- Cut the pulled chicken into bite-sized pieces, then place it in a large bowl. Season with ½ teaspoon kosher salt and pepper to taste. Toss with tarragon mayonnaise to taste. Taste and adjust the seasoning with more salt and pepper as needed. Add lemon juice to taste, if using. Chill until ready to assemble the sandwiches.
- Make the Quick-Pickled Onions: In a small bowl, combine the onion with a pinch of salt. Cover with the vinegar, and let it sit for at least 10 minutes at room temperature or up to a day in the refrigerator.
RECIPE: TARRAGON CHICKEN SALAD SANDWICHES | WHOLE …
From wholefoodsmarket.com
Servings 6Calories 530 per servingTotal Time 40 mins
12 SANDWICH RECIPES YOU HAVE TO TRY ONCE IN YOUR LIFE - MSN
From msn.com
GRILLED PITA SANDWICH RECIPE WITH CHICKEN, CHEESE, SPINACH, AND ...
From talkingmeals.com
BEST CHICKEN SALAD PITAS RECIPE- UPGRADE YOUR CHICKEN …
From savoryexperiments.com
HERBED CHICKEN SALAD SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
35+ MUST-TRY CHICKEN THIGH RECIPES | FEASTING AT HOME
From feastingathome.com
CHICKEN SALAD SANDWICH WITH TARRAGON | FEASTING AT HOME
From feastingathome.com
CHICKEN & CUCUMBER PITA SANDWICHES WITH YOGURT SAUCE
From eatingwell.com
TARRAGON CHICKEN SALAD WITH GOLDEN RAISINS AND WALNUTS
From christiannkoepke.com
7,538 OLIVE RECIPES - PAGE 411
From recipeland.com
TARRAGON CHICKEN SALAD SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SALAD WITH APRICOTS, ALMONDS & TARRAGON - WHAT A GIRL EATS
From whatagirleats.com
BEST TUNA SALAD RECIPE - JESSICA GAVIN
From jessicagavin.com
TOP 14 CHICKEN SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
You'll also love