Tweet
I made this a couple of days ago, it was very tasty and refreshing. I served it on croissants.
TARRAGON CHICKEN SALAD
Be sure to toast the pecans before adding them to the dish; the crunch and flavor that results will be well worth the quick effort.
Yield:
Makes about 6 cups
Ingredients
1 tablespoon butter
3/4 cup pecans, chopped, divided
1 cup mayonnaise
3 tablespoons fresh tarragon, chopped (I used 1-1/2 Tbsp dried tarragon)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 cups cooked chicken breasts, chopped
1 medium Granny Smith apple, diced
1 cup celery, diced
4 tablespoons red onion, finely chopped
Salt and fresh ground pepper, to taste (optional)
Directions
Step 1
In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
Step 2
Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
Step 3
Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.
Charlene’s notes 10-20-2022: This is delicious and refreshing. I used Costco rotisserie chicken breast from a whole chicken. I did feel it needed some salt and fresh ground black pepper.
TARRAGON CHICKEN SALAD
Be sure to toast the pecans before adding them to the dish; the crunch and flavor that results will be well worth the quick effort.
Yield:
Makes about 6 cups
Ingredients
1 tablespoon butter
3/4 cup pecans, chopped, divided
1 cup mayonnaise
3 tablespoons fresh tarragon, chopped (I used 1-1/2 Tbsp dried tarragon)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 cups cooked chicken breasts, chopped
1 medium Granny Smith apple, diced
1 cup celery, diced
4 tablespoons red onion, finely chopped
Salt and fresh ground pepper, to taste (optional)
Directions
Step 1
In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
Step 2
Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
Step 3
Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.
Charlene’s notes 10-20-2022: This is delicious and refreshing. I used Costco rotisserie chicken breast from a whole chicken. I did feel it needed some salt and fresh ground black pepper.
Comment