Tarragon Chicken Salad With Pecans And Fruit Food

TARRAGON CHICKEN SALAD

Steps:

• In a small bowl, blend the mayonnaise, yogurt, lemon juice and mustard well.
• In a large bowl, add the chopped chicken, celery, onion, parsley and tarragon.
• Stir in the mayonnaise mixture until well incorporated.
• Refrigerate before serving.
• Serve on sliced bread or toast for sandwiches or serve with celery and carrot sticks.

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.

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.

CHICKEN SALAD CONTESSA

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
• Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
• For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
• Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

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 WITH PECANS AND FRUIT

Steps:

• Combine chicken, celery, onion and seasonings with mayonnaise.
• For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
• Place a mound of chicken salad in center and sprinkle with raisins and pecans.
• Arrange with various fruits and enjoy!

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 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.

TARRAGON-THYME CHICKEN SALAD W/C. GINGER, PECANS, & CRAISINS

Steps:

• Roasting the chicken breasts:.
• In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
• Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
• Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
• Salad:.
• In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
• Pour fruit mixture over chopped chicken.
• Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
• Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
• Mix well.
• Chill overnight.
• Serves 10-12.

TARRAGON CHICKEN SALAD

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.