TARRAGON CHICKEN SALAD (WHOLE FOODS)
Make and share this Tarragon Chicken Salad (Whole Foods) recipe from Food.com.
Provided by Meat and Potatoes...
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
- Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
- Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
- Cut chicken into 1/2-inch cubes.
- Skip 1-4 if you are using canned chicken. Drain liquid from can.
- In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
- Fold chicken into the mayonnaise mixture.
Nutrition Facts : Calories 416.5, Fat 26.7, SaturatedFat 5.5, Cholesterol 98.4, Sodium 362.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.3, Protein 32.3
WHOLE FOODS' TARRAGON CHICKEN SALAD
The Whole Foods here makes this *wonderful* chicken salad- but for $8/lb!!! This tastes about exactly the same for far less money.
Provided by Roosie
Categories Lunch/Snacks
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 379.2, Fat 27, SaturatedFat 7.3, Cholesterol 92.3, Sodium 272.1, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 26.1
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
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
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
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- Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
- Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
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