TARRAGON CHICKEN SALAD SANDWICHES
Crunchy celery, almonds and onions combine with chicken for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.
Time 40m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Fill a medium pot with water and bring to a boil over high heat.
- Add chicken, cover and return to a boil.
- Simmer 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.)
- In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
- Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
- Arrange 6 slices of bread on a work surface.
- Divide the chicken salad equally among the bread slices.
- Top each with a lettuce leaf, slice of tomato and second slice of bread.
- Cut sandwiches in half and serve.
Nutrition Facts : Calories 530 calories, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 60 milligrams, Sodium 540 milligrams, Carbohydrate 52 grams, Protein 28 grams
WHOLE FOODS' TARRAGON CHICKEN SALAD
The Whole Foods here makes this *wonderful* chicken salad- but for $8/lb!!! This tastes about exactly the same for far less money.
Provided by Roosie
Categories Lunch/Snacks
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 379.2, Fat 27, SaturatedFat 7.3, Cholesterol 92.3, Sodium 272.1, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 26.1
TARRAGON CHICKEN SALAD (WHOLE FOODS)
Make and share this Tarragon Chicken Salad (Whole Foods) recipe from Food.com.
Provided by Meat and Potatoes...
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 416.5, Fat 26.7, SaturatedFat 5.5, Cholesterol 98.4, Sodium 362.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.3, Protein 32.3
TARRAGON CHICKEN SALAD (BY WHOLE FOODS MARKET)
Tis is the very recipe used by Whole Foods Markets when they prepare their yummy chicken salad! Crunchy celery, almonds and onions combine with bits of chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.Lower fat content by using "light" mayo
Categories Poultry
Yield 6
Number Of Ingredients 9
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.)
- In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
TARRAGON CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 3 cups
Number Of Ingredients 14
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
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
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 CHICKEN SALAD
Ideal for a buffet
Provided by Antony Worrall Thompson
Categories Buffet, Side dish, Starter
Time 50m
Number Of Ingredients 8
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
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
FRUITY CHICKEN SALAD WITH TARRAGON
Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.
Provided by lutzflcat
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 11.7 g, Cholesterol 55.8 mg, Fat 24.3 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.1 g, Sodium 206.7 mg, Sugar 7.1 g
WHOLE FOODS CLASSIC CHICKEN SALAD RECIPE - (3.8/5)
Provided by hanley89
Number Of Ingredients 18
Steps:
- To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside.In a small saucepan, bring vinegar and water to a boil. Very slowly and gradually, add the boiled mixture to the egg yolk, stirring constantly, until its warm to touch. If any egg solidifies, pick it out and discard. Gradually add wet mixture to the dry ingredients, whisking constantly to combine 2.Reduce heat to low and pour mixture back into saucepan. Stirring constantly, heat the mixture until thickened ,2-3 minutes. DO NOT ALLOW TO BOIL.Remove from heat, transfer to bowl and cool completely. Mixed boiled dressing with mayonnaise To make chicken Salad 1. Put celery and red onion in food processor--pulse to chop lightly. Return to final serving bowl.Add chicken to serving bowl. Combine chicken ,celery ,red onion, dressing and sour cream. Add additional salt and pepper to taste
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