Tarragon Chicken Salad Pitas Recipes
TARRAGON CHICKEN SALAD
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
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:
- 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
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
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
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
TARRAGON CHICKEN SALAD PITAS
Pack the perfect picnic sandwich with our Tarragon Chicken Salad Pitas. Tarragon Chicken Salad Pitas are filled with lettuce and a creamy chicken salad.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 6 servings, 2 filled pita halves each.
Number Of Ingredients 6
Steps:
- Mix chicken, grapes, dressing and tarragon; cover.
- Refrigerate several hours or overnight.
- Line pita breads with lettuce; fill with chicken salad.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
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
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
CRUNCHY TARRAGON-CHICKEN SALAD PITA SANDWICHES
Blanched veggies add crunch to this creamy tarragon chicken salad. Stuff into whole wheat pitas to make picnic-perfect sandwiches.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in large bowl. Mix mayo, mustard, vinegar and tarragon until blended. Add to chicken mixture; mix lightly.
- Refrigerate 1 hour.
- Fill pita bread halves with lettuce and chicken salad.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
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 :
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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