TARRAGON CHICKEN SALAD
I clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it's a hearty salad that's bound to become a favorite in your family.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds.
Nutrition Facts :
TARRAGON CHICKEN SALAD
This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.
Provided by jessica
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
- Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 3.5 g, Cholesterol 57.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 1.8 g, Sodium 78.7 mg, Sugar 2.1 g
TARRAGON CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 3 cups
Number Of Ingredients 14
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.
TARRAGON CHICKEN SALAD (WHOLE FOODS)
Make and share this Tarragon Chicken Salad (Whole Foods) recipe from Food.com.
Provided by Meat and Potatoes...
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
- Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
- Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
- Cut chicken into 1/2-inch cubes.
- Skip 1-4 if you are using canned chicken. Drain liquid from can.
- In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
- Fold chicken into the mayonnaise mixture.
Nutrition Facts : Calories 416.5, Fat 26.7, SaturatedFat 5.5, Cholesterol 98.4, Sodium 362.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.3, Protein 32.3
TARRAGON CHICKEN SALAD
Ideal for a buffet
Provided by Antony Worrall Thompson
Categories Buffet, Side dish, Starter
Time 50m
Number Of Ingredients 8
Steps:
- The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.
- Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).
- Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.
- Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.
Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 1.3 milligram of sodium
MARSHALL FIELD'S TARRAGON CHICKEN SALAD
For a light salad luncheon, serve with fresh fruit and miniature bran muffins. Preparation time does not include cooking the chicken.
Provided by Miss Annie
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282.5, Fat 4.2, SaturatedFat 0.9, Cholesterol 96.8, Sodium 180.8, Carbohydrate 28.5, Fiber 1.5, Sugar 20.5, Protein 33.7
TARRAGON CHICKEN SALAD
The Tarragon gives it a unique taste that we like better than the usual chicken salads that tend to be somewhat bland.
Provided by Little Bee
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
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!
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