Best 7 Tarragon Chicken Salad Ii Recipes
Indulge in a symphony of flavors with our tantalizing Tarragon Chicken Salad II, a delectable dish that blends the savory richness of chicken with the bright, aromatic notes of tarragon. This versatile salad can be enjoyed in various forms, from a refreshing summer picnic side to a satisfying lunch atop a bed of crisp greens. With just a few simple ingredients and minimal preparation, you can whip up this culinary masterpiece in no time.
In this comprehensive guide, we'll take you on a culinary journey through three distinct Tarragon Chicken Salad variations, each offering unique taste sensations. From the classic Tarragon Chicken Salad, featuring a creamy mayonnaise-based dressing, to the lighter and tangy Tarragon Chicken Salad with Yogurt Dressing, and the savory Tarragon Chicken Salad with Avocado and Bacon, we've got options to suit every palate. So, prepare to tantalize your taste buds as we delve into the world of Tarragon Chicken Salad II, one delectable recipe at a time.
TARRAGON CHICKEN SALAD
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Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Rub the chicken breasts with the olive oil and place them on a sheet pan. Sprinkle with salt and pepper. Roast them in the oven for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- Once the chicken has cooled, dice or shred it with two forks.
- Make the dressing by whisking together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard and fresh chopped tarragon. Stir in the diced celery, diced onion and chicken. Taste and season with additional salt and pepper, if needed.
- Serve the chicken salad on a bed of the mixed salad greens alongside crackers or toasted bread and fresh seedless grapes.
Nutrition Facts : Calories 505 kcal, Carbohydrate 15 g, Cholesterol 114 mg, Fiber 2 g, Protein 41 g, SaturatedFat 5 g, Sodium 435 mg, Sugar 7 g, Fat 31 g, ServingSize 4 Servings, UnsaturatedFat 0 g
TARRAGON CHICKEN & ROMAINE SALAD
This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. - Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. , In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.
Nutrition Facts : Calories 342 calories, Fat 27g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 474mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
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
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.
TARRAGON CHICKEN SALAD
Inspired by, but better than, a coffee shop tarragon chicken salad sandwich, this tarragon chicken salad is made with dried cranberries for a touch of tangy sweetness.
Provided by Elise Bauer
Categories Salad Sandwich Entree Chicken Chicken Salad Salad Tarragon
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon.
- Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Did you love this recipe? Give us some stars below!
Nutrition Facts : Calories 247 kcal, Carbohydrate 10 g, Cholesterol 65 mg, Fiber 1 g, Protein 22 g, SaturatedFat 2 g, Sodium 223 mg, Sugar 7 g, Fat 13 g, ServingSize Serves 4, UnsaturatedFat 0 g
TARRAGON CHICKEN SALAD
I clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it's a hearty salad that's bound to become a favorite in your family.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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
Tips:
- Choose high-quality tarragon. Fresh tarragon leaves are best, but dried tarragon can also be used. If using dried tarragon, use about 1 teaspoon for every tablespoon of fresh tarragon.
- Use a variety of vegetables. This recipe calls for celery, onion, and walnuts, but you can also add other vegetables such as carrots, peas, or bell peppers.
- Don't overcook the chicken. Chicken should be cooked until it is just cooked through, but not dry. Overcooked chicken will make the salad tough.
- Use a good mayonnaise. A good mayonnaise will make a big difference in the flavor of the salad. Look for a mayonnaise that is made with high-quality ingredients and has a creamy, rich flavor.
- Season the salad to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of Dijon mustard.
Conclusion:
Tarragon chicken salad is a delicious and versatile dish that can be served as a sandwich, salad, or appetizer. It is perfect for picnics, potlucks, or a quick and easy meal. With a few simple tips, you can make tarragon chicken salad that is sure to please everyone.
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