Marshall Fields Tarragon Chicken Salad Recipes

Steps:

• Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.

Steps:

• Combine mayonnaise, vinegar, dried tarragon, salt and pepper well.
• Refrigerate if made up before assembling the salad.
• Place raisins in water to cover for 15 or 20 minutes.
• Drain and dry on a paper towel.
• Tear chicken into bite-size pieces.
• Add raisins to chicken pieces.
• Add enough mayonnaise mixture to moisten chicken well.
• Mix well.
• Refrigerate until serving.

Steps:

• *Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
• Mix all ingredients and chill for 1 hour.
• Serve on a good whole grain bread or on a bed of lettuce.
• This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!

Steps:

• Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.
• Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

Steps:

• Combine all ingredients.
• Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.

Steps:

• Mix all dressing ingredients together in large bowl.
• Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
• Arrange lettuce leaves on plates and top each with a scoop of salad.
• Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.