Best 20 Tarragon Chicken Salad Recipes

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 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.

CHICKEN SALAD WITH GRAPES AND TARRAGON

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.

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:

• 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 TEA SANDWICHES

Steps:

• In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
• Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

STRAWBERRY TARRAGON CHICKEN SALAD

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.

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!

ALMOND TARRAGON CHICKEN SALAD

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

Steps:

• Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.
• Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

CITRUS-TARRAGON CHICKEN SALAD

Steps:

• Mix the chicken, celery, green onions, and tarragon together in a large bowl. Stir in the lemon juice, lemon zest, orange zest, and mayonnaise. Season to taste with salt and pepper. Refrigerate at least 30 minutes before serving.

TARRAGON-DILL GRILLED CHICKEN SALAD

Steps:

• To make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
• Place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. Refrigerate for at least 30 minutes.
• To make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. Set aside.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove chicken from marinade, and discard marinade. Cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. Remove chicken from grill, and cool. Finely chop chicken, and place in a large bowl.
• Add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. Stir in the mayonnaise dressing, and toss until ingredients are evenly coated. Season to taste with salt and pepper. Serve immediately, or refrigerate overnight to let flavors blend further.

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-WALNUT CHICKEN SALAD

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.

ELI'S TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.
• Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.
• Cut bread lengthwise into 1/2-inch slices.
• Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters. Serve.

CHICKEN SALAD WITH TARRAGON MAYONNAISE

Steps:

• Remove any loose fat from the cavity of the chicken. Place the chicken in a large pot and add the neck, carrots, celery, parsley, onion and a few tarragon leaves. Season with salt and pepper and bring to boil. Simmer for 45 minutes, or until the chicken is cooked. Cool. (Freeze the cooking liquid for recipes requiring chicken stock.)
• Meanwhile, make the mayonnaise. Beat the egg yolks until thick and sticky. Add the vinegar and mustard and mix thoroughly. A few drops at a time, add the olive and safflower oils, until the emulsion has thickened into a mayonnaise. Stir in the remaining tarragon leaves and season with salt and pepper.
• Skin the chicken and cut the flesh into fairly thick strips. Toss the chicken in the tarragon mayonnaise until everything is thoroughly mixed. Correct seasonings.

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH

Steps:

• Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
• Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
• Add chicken salad and top with red bell pepper strips, if desired.
• Cover with croissant top and slice in half; serve immediately.

WHOLE FOODS' TARRAGON CHICKEN SALAD

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!

GRILLED CHICKEN SALAD WITH RADISHES, CUCUMBERS, AND TARRAGON PESTO

Steps:

• Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
• Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.
• Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
• Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.