Chicken Tarragon Salad Recipes

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TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

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

3 cups cubed cooked chicken
1 cup seedless red grapes, halved
3/4 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons milk
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/4 teaspoon pepper
Salt to taste
Lettuce or hollowed pineapple halves, optional
1/3 cup slivered almonds, toasted

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



Tarragon Chicken Salad image

Already have a go-to chicken salad recipe? No matter, you're still going to want to give this one a try. Our Tarragon Chicken Salad isn't quite as straightforward as a classic chicken salad recipe, but it's well worth the extra ingredients and preparation. The recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion. The dressing is livened up with the addition of the zest and juice of a lemon and chopped fresh tarragon. While the tarragon might be a little outside of your comfort zone, we definitely think you should give it a try. Just one little ingredient can take your ho-hum recipe to the next level-and tarragon is just the ticket in this chicken salad recipe. 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. Make our Tarragon Chicken Salad for your next baby shower or bridal shower and it will be the hit of the party. Just be sure to whip up an extra batch to have at home too-you won't be able to resist this stuff.

Provided by Southern Living Editors

Time 2h25m

Yield Makes about 6 cups

Number Of Ingredients 10

1 tablespoon butter
3/4 cup pecans, chopped
1 cup mayonnaise
3 tablespoons fresh tarragon, chopped
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

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



Tarragon Chicken Salad image

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

3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

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



Tarragon Chicken Salad image

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

2 cups finely chopped, cooked chicken meat
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 tablespoons fresh chopped tarragon)
Salt and pepper to taste

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



Tarragon Chicken Salad image

Chicken salad can be dressed up in so many ways. This delicious variation uses Greek yogurt for extra creaminess and herbaceous fresh tarragon.

Provided by Anita Schecter

Categories     Brunch     Dinner     Entree     Lunch     Side Dish     Sandwich     Salad

Time 55m

Yield 4

Number Of Ingredients 16

For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
Pinch salt
Pinch freshly ground black pepper
For the Dressing:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh tarragon, chopped
3 stalks celery, diced small
1/4 red onion, peeled and diced small
For the Salad:
2 cups assorted salad greens
Crackers, or toasted bread

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 SALAD



Tarragon Chicken Salad image

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

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1/4 cup olive oil
3 celery stalks, thinly sliced
2 tablespoons fresh tarragon leaves
1 head green-leaf lettuce (12 ounces), leaves separated

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

FRUITY CHICKEN SALAD WITH TARRAGON



Fruity Chicken Salad with Tarragon image

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

1 ½ cups grilled skinless, boneless chicken thighs, chopped
½ red apple - peeled, cored, and diced
½ cup halved green grapes
⅓ cup toasted chopped pecans
¼ cup diced red onion
¼ cup diced celery
¼ cup mayonnaise
¼ cup low-fat plain Greek yogurt
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 lime, zested and juiced
salt and freshly ground black pepper to taste

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

CHICKEN TARRAGON SALAD



Chicken Tarragon Salad image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/2 cup non-fat mayonnaise (recommended: Best Foods)
1/4 cup non-fat plain yogurt (recommended: Horizon)
1 teaspoon poppy seeds (recommended: McCormick)
1 teaspoon finely chopped fresh tarragon leaves
2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson)
1 cup red seedless grapes, cut in 1/2
2 ribs celery, chopped
1/4 cup chopped walnuts and/or pecans (recommended: Planters)
6 cups spring mix lettuce (recommended: Ready Pac)

Steps:

  • In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.
  • In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.
  • Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.
  • Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side.

STRAWBERRY TARRAGON CHICKEN SALAD



Strawberry Tarragon Chicken Salad image

After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups cubed cooked chicken breast
2 cups quartered fresh strawberries
1 cup fresh shelled peas or frozen peas, thawed
1/2 cup chopped celery
2 tablespoons chopped sweet onion
Torn mixed salad greens
1/2 cup chopped pecans, toasted

Steps:

  • In a large bowl, whisk the first 5 ingredients until blended. Stir in the chicken, strawberries, peas, celery and onion. Serve over salad greens; sprinkle with pecans.

Nutrition Facts : Calories 378 calories, Fat 26g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN AND TARRAGON SALAD



Chicken and Tarragon Salad image

This lovely, cool, summer salad can be served at barbeques, picnics and even would make a wonderful main course served with garlic bread.

Provided by AaliyahsAaronsMum

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, cooked
2 stalks celery, chopped
1 spring onion, chopped (including the green parts)
25 g walnuts, roughly chopped
75 g seedless black grapes, halves
lettuce leaf
1 teaspoon salt
1 garlic clove, minced
2 teaspoons chopped fresh tarragon
2 tablespoons mayonnaise
2 tablespoons yoghurt
fresh ground black pepper

Steps:

  • Slice the chicken breasts into bite-size, 1 inch thick pieces, and place in a large bowl.
  • Next add in the chopped celery, spring onions and chopped walnuts.
  • For the dressing, in a small bowl add the tarragon, mayonnaise, yoghurt, minced garlic and season with salt and pepper and blend everything together thoroughly.
  • Pour the dressing over the salad and toss everything together well to get a good coating of the dressing.
  • Arrange the lettuce leaves in a large, shallow serving dish, pile the chicken salad on top and sprinkle the grapes all over.

Nutrition Facts : Calories 319.5, Fat 15.3, SaturatedFat 2.3, Cholesterol 74.2, Sodium 1386.4, Carbohydrate 15.8, Fiber 2.2, Sugar 8.7, Protein 31

TARRAGON CHICKEN SALAD



Tarragon chicken salad image

Ideal for a buffet

Provided by Antony Worrall Thompson

Categories     Buffet, Side dish, Starter

Time 50m

Number Of Ingredients 8

250ml smoked streaky bacon rashers
175ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh tarragon
6 cooked boneless chicken breasts , skinned and torn into strips
bunch of radishes , trimmed and sliced
English lettuces (I like Batavia), depending on their size
2 punnets of salad cress

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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