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
LEMON TARRAGON CHICKEN SALAD SANDWICHES
Steps:
- In a large bowl, toss together the chicken, celery, red onion, parsley, tarragon and lemon zest. Set aside.
- In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper. Pour the dressing over the chicken ant stir to combine.
- Divide the chicken salad evenly among the bottom half of the rolls and top with lettuce, if desired. Place the top half of the roll on the sandwich and serve immediately.
Nutrition Facts : Calories 673 kcal, Carbohydrate 30 g, Protein 48 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 923 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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.
LEMON TARRAGON CHICKEN WITH PAN SAUCE
By Abigail Johnson Dodge, Fine Cooking Issue #38. If tarragon isn't available, substitute another fresh herb, such as parsley or savoury.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
- In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
- Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
- Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
- Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.
Nutrition Facts : Calories 637.7, Fat 49.5, SaturatedFat 17.1, Cholesterol 210.1, Sodium 1056.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 44.7
ELI'S TARRAGON CHICKEN SALAD SANDWICHES
Eli's Tarragon Chicken Salad Sandwiches will be an instant new favorite after one bite. Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.
- Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.
- Cut bread lengthwise into 1/2-inch slices.
- Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters. Serve.
LEMON-TARRAGON CHICKEN SALAD SANDWICHES
This sandwich is so good. The tarragon and lemon zest really send it over the top. You can also use a cooked deli chicken instead to make this even faster. From Bon Appetit, August 2001.
Provided by lazyme
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.2, Fat 11.7, SaturatedFat 1.9, Cholesterol 67.5, Sodium 313.9, Carbohydrate 9.2, Fiber 0.8, Sugar 2.6, Protein 21.1
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- 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.
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