Walnut Tarragon Chicken Tenders Food

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WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE



Waldorf Chicken Salad With Tarragon Dijon Vinaigrette image

This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.

Provided by Irmgard

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
3 tablespoons fresh tarragon leaves, chopped
3 cups cooked chicken, cut into bite-size chunks
1/2 small granny smith apple, very thinly sliced into wedges
1 celery, finely diced
1/4 cup red onion, diced
1/4 cup pecan halves, toasted and chopped
lettuce leaf (optional)

Steps:

  • To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
  • While whisking, drizzle in the oil.
  • Stir in the tarragon.
  • To make the salad, toss the chicken with the apple, celery and onion in a bowl.
  • Add 1/4 cup of the dressing or enough to coat.
  • Add the pecans, taste and add more dressing if you wish.
  • Serve on a bed of lettuce (I use romaine.).

Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1

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.

WALNUT-TARRAGON CHICKEN TENDERS



Walnut-Tarragon Chicken Tenders image

Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

Provided by DustyLV

Categories     Chicken Breasts

Time 25m

Yield 4

Number Of Ingredients 9

1 egg
½ cup milk
½ cup finely chopped walnuts
¾ cup all-purpose flour
1 tablespoon dried tarragon
salt, to taste
1 pound boneless, skinless chicken breast, cut into thin strips
¼ cup unsalted butter
½ cup vegetable oil

Steps:

  • Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  • Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g

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