Chicken Salad With Tarragon Mayonnaise 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 small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
• 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.
• Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

TARRAGON CHICKEN SALAD

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!

TARRAGON CHICKEN SALAD

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.

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 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.

MARSHALL FIELD'S TARRAGON CHICKEN SALAD

Steps:

• Combine mayonnaise, vinegar, dried tarragon, salt and pepper well.
• Refrigerate if made up before assembling the salad.
• Place raisins in water to cover for 15 or 20 minutes.
• Drain and dry on a paper towel.
• Tear chicken into bite-size pieces.
• Add raisins to chicken pieces.
• Add enough mayonnaise mixture to moisten chicken well.
• Mix well.
• Refrigerate until serving.

SOUR CREAM-TARRAGON CHICKEN SALAD

Steps:

• Mix together sour cream and mayonnaise.
• Stir in chicken, celery, tarragon, salt and pepper to taste.
• Refrigerate at least 2 hours for tastes to combine.

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.

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.

TARRAGON CHICKEN BREAST SALAD

Steps:

• Place chicken in a medium bowl and add lemon juice. Toss to combine. Add mayonnaise, tarragon, salt and pepper. Stir to combine. Serve as desired.