Tarragon Chicken Salad Ii Food

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TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

Already have a go-to chicken salad recipe? No matter, you're still going to want to give this one a try. Our Tarragon Chicken Salad isn't quite as straightforward as a classic chicken salad recipe, but it's well worth the extra ingredients and preparation. The recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion. The dressing is livened up with the addition of the zest and juice of a lemon and chopped fresh tarragon. While the tarragon might be a little outside of your comfort zone, we definitely think you should give it a try. Just one little ingredient can take your ho-hum recipe to the next level-and tarragon is just the ticket in this chicken salad recipe. Be sure to toast the pecans before adding them to the dish; the crunch and flavor that results will be well worth the quick effort. Make our Tarragon Chicken Salad for your next baby shower or bridal shower and it will be the hit of the party. Just be sure to whip up an extra batch to have at home too-you won't be able to resist this stuff.

Provided by Southern Living Editors

Time 2h25m

Yield Makes about 6 cups

Number Of Ingredients 10

1 tablespoon butter
3/4 cup pecans, chopped
1 cup mayonnaise
3 tablespoons fresh tarragon, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 cups cooked chicken breasts, chopped
1 medium Granny Smith apple, diced
1 cup celery, diced
4 tablespoons red onion, finely chopped

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.

FRENCH CHICKEN TARRAGON



French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories     Dinner     Chicken     Tarragon     Lemon     Shallot     Braise     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

Steps:

  • Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  • Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  • Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  • Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  • Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

CHICKEN SALAD WITH GRAPES AND TARRAGON



Chicken Salad with Grapes and Tarragon image

Provided by Food Network

Number Of Ingredients 13

1 lb chicken breast, cooked and pulled
1 tablespoon garlic salt
1/2 cup mayonnaise
1/2 cup milk
1/2 cup fresh lemon juice
2 tablespoons dijon-style mustard
2 tablespoons dried tarragon leaves, crushed
1 tsp. freshly ground pepper
1/2 lb California seedless grapes
1 cup (4 oz.) slivered almonds, toasted
1/2 cup (1 oz.) green onions, minced
1/2 teaspoon parsley, minced
Lettuce leaves

Steps:

  • Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.

TARRAGON CHICKEN SALAD



Tarragon chicken salad image

Ideal for a buffet

Provided by Antony Worrall Thompson

Categories     Buffet, Side dish, Starter

Time 50m

Number Of Ingredients 8

250ml smoked streaky bacon rashers
175ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh tarragon
6 cooked boneless chicken breasts , skinned and torn into strips
bunch of radishes , trimmed and sliced
English lettuces (I like Batavia), depending on their size
2 punnets of salad cress

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.

Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 1.3 milligram of sodium

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

The Tarragon gives it a unique taste that we like better than the usual chicken salads that tend to be somewhat bland.

Provided by Little Bee

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups chicken breasts, cooked and cubed into 3/4 inch pieces (see note)
1/8 cup onion, chopped small
1/8 cup celery, chopped small
Hellmann's mayonnaise (to taste)
1 tablespoon tarragon
salt
generous amount of fresh cracked black pepper

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



Tarragon Chicken Salad image

I clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it's a hearty salad that's bound to become a favorite in your family.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cubed cooked chicken
1 cup seedless red grapes, halved
3/4 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons milk
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/4 teaspoon pepper
Salt to taste
Lettuce or hollowed pineapple halves, optional
1/3 cup slivered almonds, toasted

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.

Nutrition Facts :

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

Inspired by, but better than, a coffee shop tarragon chicken salad sandwich, this tarragon chicken salad is made with dried cranberries for a touch of tangy sweetness.

Provided by Elise Bauer

Categories     Salad     Sandwich     Entree     Chicken     Chicken Salad     Salad     Tarragon

Time 10m

Yield 4

Number Of Ingredients 7

2 cups finely chopped, cooked chicken meat
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 tablespoons fresh chopped tarragon)
Salt and pepper to taste

Steps:

  • Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon.
  • Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Did you love this recipe? Give us some stars below!

Nutrition Facts : Calories 247 kcal, Carbohydrate 10 g, Cholesterol 65 mg, Fiber 1 g, Protein 22 g, SaturatedFat 2 g, Sodium 223 mg, Sugar 7 g, Fat 13 g, ServingSize Serves 4, UnsaturatedFat 0 g

LEMON TARRAGON CHICKEN SALAD



Lemon Tarragon Chicken Salad image

This is my favorite chicken salad. It is quick to prepare and although it contains mayonnaise it has a light, refreshing flavor. I am always asked for the recipe when I serve it. Enjoy!

Provided by MamaJ

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs boneless skinless chicken breasts
3/4 cup finely chopped celery
1/2 cup mayonnaise
1/4 cup chopped red onion
1 -2 tablespoon minced fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Steps:

  • Bring a large pan of water to boil.
  • Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
  • Cool.
  • Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
  • Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
  • Season with salt and pepper.

Nutrition Facts : Calories 283.1, Fat 11.7, SaturatedFat 1.9, Cholesterol 89.9, Sodium 317.4, Carbohydrate 9.9, Fiber 0.6, Sugar 2.9, Protein 33.5

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield about 3 cups

Number Of Ingredients 14

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped
4 cups arugula, washed and dried
Olive oil, for dressing arugula

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.

CHOPPED TARRAGON, BACON & CHICKEN SALAD



Chopped tarragon, bacon & chicken salad image

Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

Provided by Jennifer Joyce

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 11

2 lean bacon rashers
100g fresh or frozen pea
1 large avocado , cut into small chunks
100g roasted chicken , shredded
1 celery heart, stalks removed, thinly sliced, leaves reserved
2 tsp chopped tarragon
5 spring onions , thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp white balsamic or white wine vinegar
1 tbsp Dijon mustard
pinch of sugar

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.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

TARRAGON-WALNUT CHICKEN SALAD



Tarragon-Walnut Chicken Salad image

Make and share this Tarragon-Walnut Chicken Salad recipe from Food.com.

Provided by TishT

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon wine vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons walnut oil
2 tablespoons fresh tarragon, chopped plus 4 sprigs
1 tablespoon fresh chives, chopped
1 cup walnuts, chopped &,divided
1/2 cup dried apricot, chopped &,divided
4 large lettuce leaves

Steps:

  • Place chicken in large skillet or dutch oven.
  • Add enough water to cover chicken.
  • Bring to a gentle boil over medium high heat.
  • Reduce heat and simmer 15 minutes or until juices run clear.
  • Remove chicken from liquid.
  • Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
  • Whisk in walnut oil until blended.
  • Stir in chopped tarragon and chives.
  • Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
  • Mix well.
  • Stir in chicken.
  • Cover and refrigerate 1-2 hours or until well chilled.
  • Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
  • Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
  • *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.

ALMOND TARRAGON CHICKEN SALAD



Almond Tarragon Chicken Salad image

I used to get this salad at the deli in Publix supermarket, it was around six dollars a pound. It is so easy to prepare at home. Tastes great on crescent rolls or just about any bread of choice, toasted or plain.

Provided by yamma

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast, cooked chopped and cooled
1/2 cup mayonnaise (if salad is too dry you can add more)
1 teaspoon dried tarragon
1/2 cup sliced almonds

Steps:

  • Combine all ingredients.
  • Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

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

3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

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

TARRAGON CHICKEN SALAD WRAPS



Tarragon Chicken Salad Wraps image

These make a great lunch. Leftover chicken can be used and the sugar snap peas can be microwaved for a couple of minutes. This is a Weight Watchers recipe.

Provided by PaulaG

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken breasts, diced
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1 cup sugar snap pea, blanched, cooled and chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
4 (4 inch) fat free tortillas (I use whole wheat tortillas.)
8 pieces lettuce

Steps:

  • In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
  • Mix until well coated and season to taste with salt and pepper.
  • Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
  • Top each with 2 lettuce leaves and roll up, folding in ends.

Nutrition Facts : Calories 192.4, Fat 9.3, SaturatedFat 2.1, Cholesterol 62.7, Sodium 215.8, Carbohydrate 4.6, Fiber 1.2, Sugar 1.1, Protein 21.9

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