Tarragon Angel Hair Chicken Salad Food

MARSHALL FIELD'S TARRAGON CHICKEN SALAD

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.

TARRAGON CHICKEN SALAD

Steps:

• In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
• Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
• Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

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:

• *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!

TARRAGON CHICKEN SALAD (WHOLE FOODS)

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.

WHOLE FOODS' TARRAGON CHICKEN SALAD

Steps:

• Bake (~25min) or boil chicken breasts (~45min) until tender and cooked through.
• Cut breasts into bite-sized pieces.
• Discard skin and bones if you did not use boneless, skinless breasts.
• Whisk sour cream and mayonnaise together and pour over chicken.
• Add celery, walnuts, tarragon, salt and pepper to taste and toss well.
• Refrigerate and enjoy!

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.