CHICKEN MANGO SALAD
This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.
Provided by Katerina | Diethood
Categories Salads
Time 40m
Number Of Ingredients 15
Steps:
- Add chopped romaine lettuce and baby spinach to a large salad bowl.
- Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
- In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
- Drizzle dressing over the salad.
- Serve.
Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
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 :
FRUITY CHICKEN SALAD WITH TARRAGON
Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.
Provided by lutzflcat
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 11.7 g, Cholesterol 55.8 mg, Fat 24.3 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.1 g, Sodium 206.7 mg, Sugar 7.1 g
TARRAGON CHICKEN SALAD
To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender -- perfect for cold salads.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355 g, Fat 16 g, Fiber 1 g, Protein 47 g
CHICKEN TARRAGON & MANGO SALAD
Light and tasty chicken salad, great for dieting and high in protein and essential fats. Portion this out to suit your lifestyle.
Provided by limecat
Categories Poultry
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Line a backing tray with baking paper,
- Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
- Mix all the vegetable items together.
- Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
- Squeeze some lemon or orange juice over the salad.
- Season with salt and pepper.
Nutrition Facts : Calories 451.5, Fat 13.8, SaturatedFat 2.5, Cholesterol 128, Sodium 472.6, Carbohydrate 33.6, Fiber 10.8, Sugar 16.4, Protein 50.4
TARRAGON CHICKEN SALAD
This Tarragon Chicken Salad is an easy chicken salad recipe made of chicken, celery, onion, parsley, tarragon tossed in a creamy dressing
Provided by Deborah
Categories Salads
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, blend the mayonnaise, yogurt, lemon juice and mustard well.
- In a large bowl, add the chopped chicken, celery, onion, parsley and tarragon.
- Stir in the mayonnaise mixture until well incorporated.
- Refrigerate before serving.
- Serve on sliced bread or toast for sandwiches or serve with celery and carrot sticks.
Nutrition Facts : Calories 272 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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.
CHICKEN SALAD WITH TARRAGON MAYONNAISE
Provided by Moira Hodgson
Categories lunch, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 1048, UnsaturatedFat 70 grams, Carbohydrate 10 grams, Fat 91 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 16 grams, Sodium 1177 milligrams, Sugar 3 grams, TransFat 0 grams
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
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
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