Tarragon Chicken Salad Wrap Food

TARRAGON CHICKEN SALAD WRAPS

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.

TARRAGON-CHICKEN SALAD WRAP

Steps:

• Combine first 6 ingredients.
• Top each tortilla with 2 tomato slices, 3 cucumber slices and 1/3 cup chicken mixture; roll up tightly.

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

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.