Tarragon Chicken Salad Veronique Recipes

BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE

Barefoot Contessa's Chicken Salad Veronique image

I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".

Provided by Juenessa

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breast halves (bone-in, skin-on)
olive oil
kosher salt & freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grape, cut in 1/2

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is cooked through.
Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones.
Cut the chicken into a 3/4-inch dice.
Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

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

Ingredients

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 VERONIQUE

Tarragon Chicken Salad Veronique image

This Tarragon Chicken Salad Veronique is one you'll turn to time and time again, with it's hint of tarragon, tender chicken and sweet grapes.

Provided by Pam Greer

Categories Salad

Time 50m

Number Of Ingredients 7

Ingredients

4 chicken breasts (bone-in skin-on)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons tarragon leaves (chopped)
1 cup celery (diced small)
1 cup green grapes (cut in 1/2 )

Steps:

Preheat the oven to 350.
Place the chicken breasts, skin side up on a baking sheet. Rub them with olive oil and season generously with salt and pepper.
Roast for 35 to 40 minutes or until chicken is cooked through. Remove and set aside to cool.
When the chicken is cooled, remove the meat from the bones and discard skin and bones. Cut the chicken into a 3/4-inch dice and place in a medium to large bowl.
Add the mayo, tarragon leaves, celery, grapes, 1 1/2 teaspoons of salt and 1 teaspoon pepper. Toss well and adjust seasonings if necessary.

Nutrition Facts : Calories 357 kcal, Carbohydrate 9 g, Protein 25 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 331 mg, Sugar 6 g, ServingSize 1 serving

TARRAGON CHICKEN SALAD

Tarragon Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield about 3 cups

Number Of Ingredients 14

Ingredients

2 cups diced cooked chicken
1 small tart apple, cored and diced (about 1 1/2 cups)
1/3 cup diced celery
1/4 cup diced red onion
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup lightly salted, roasted cashews, roughly chopped
4 cups arugula, washed and dried
Olive oil, for dressing arugula

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 VERONIQUE BAREFOOT CONTESSA - INA GARTEN

Chicken Salad Veronique Barefoot Contessa - Ina Garten image

Make and share this Chicken Salad Veronique Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breast halves, bone-in, skin-on (2 whole)
olive oil
kosher salt
fresh ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grape, cut in 1/2

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.
Sprinkle generously with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is cooked through.
Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones.
Cut the chicken into a 3/4-inch dice.
Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Nutrition Facts : Calories 270.4, Fat 16.6, SaturatedFat 3.4, Cholesterol 54, Sodium 275.5, Carbohydrate 15, Fiber 0.8, Sugar 8.5, Protein 15.8

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