Strawberry Tarragon Chicken Salad Food

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:

• 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

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.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

STRAWBERRY TARRAGON CHICKEN SALAD

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.

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 GRILLED CHICKEN WITH GREEN BEAN SALAD

Steps:

• Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
• Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
• Grill chicken. Set aside to cool while making salad.
• In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
• Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
• Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
• In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
• Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
• Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.

STRAWBERRY-TARRAGON SALAD WITH AGED BALSAMIC VINEGAR

Steps:

• Prepare the flavored vinegar by mashing three strawberries against the side of a small bowl with a fork.
• Add 4 cup of good-quality balsamic vinegar and stir to combine.
• Set this aside at room temperature to allow the vinegar to absorb the strawberry flavor, 1 to 2 hours.
• Strain the flavored vinegar through a sieve, pressing to release all the liquid from the berries. Discard the solids and set the strawberry vinegar aside.
• Meanwhile, cut the remaining strawberries in half lengthwise so they are bite-size. Place the berries in a small, shallow bowl, add the 2 tablespoons of aged balsamic vinegar, and stir to coat.
• Set the berries aside to marinate at room temperature, 1 to 2 hours, stirring occasionally.
• Prepare the vinaigrette by placing the strawberry-flavored vinegar, olive oil, mustard, and salt in a glass jar and tightly close the lid. Shake the jar vigorously to combine. Taste and adjust the seasonings to taste.
• Just before serving, place the mixed greens and tarragon in a large salad bowl and toss to combine. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves and taste them to see if more vinaigrette is needed. (Leftover dressing can be stored, covered, in the refrigerator, for up to 3 days.).
• Transfer the greens to individual salad plates. Arrange the marinated strawberries on the greens and sprinkle them with the nuts and cheese. Serve immediately.

FRUITY CHICKEN SALAD WITH TARRAGON

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.