Citrus Tarragon Chicken Salad 2 Food

TARRAGON CHICKEN SALAD

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.

CITRUS TARRAGON CHICKEN

Steps:

• Salt and pepper chicken to taste.
• Combine first 6 ingredients and mix well.
• Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight.
• Drain chicken and discard marinade.
• Grill (or broil) chicken until fully cooked.
• Preparation time does not include marinate time.

CHICKEN TARRAGON SALAD

Steps:

• In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.
• In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.
• Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.
• Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side.

TARRAGON CHICKEN SALAD

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.

TARRAGON CHICKEN SALAD

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.

CITRUS-TARRAGON CHICKEN KABOBS

Steps:

• Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
• Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
• Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.