Chicken Salad With Grapes And Tarragon Food

THE BEST CHICKEN SALAD WITH GRAPES AND TARRAGON

Steps:

• Wash and dry your celery. Chop up the celery into small pieces.
• Add your chicken breast or canned chicken to a bowl with the celery.
• Cut the green onions into small pieces and then add them to the bowl.
• Finely chop the tarragon and add it to the bowl.
• Cut your grapes in half and add them to the bowl.
• Start making the sauce by combining the 0 fat greek yogurt, light mayonnaise, garlic powder, stone ground mustard, salt, and pepper. Thoroughly mix all of those ingredients.
• Squeeze a lime and add 2 TSP of the juice to the sauce. Then, mix the lime in. The lime elevates the flavor of the sauce and is not to be missed!
• Add the sauce to the bowl and thoroughly mix everything. Enjoy!

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

TARRAGON CHICKEN SALAD

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.

CHICKEN SALAD CONTESSA

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
• Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
• For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
• Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.