Tarragon Chicken Salad Wrap Recipes

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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.

CHICKEN SALAD SANDWICH



Chicken Salad Sandwich image

The BEST Chicken Salad Sandwich seasoned with fresh tarragon- easy and full of flavor! Turn this into a wrap or, for a low-carb option, serve over a bed of greens

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     sandwich

Time 15m

Number Of Ingredients 9

1 pound cooked chicken (baked chicken breast, or leftover rotisserie chicken)
1 cup chopped celery
¼ finely chopped onion
½ cup mayonnaise
2 teaspoons whole grain mustard
1 tablespoons fresh tarragon leaves, chopped, more to taste
salt and pepper to taste
sprouts or micro greens
Serve on toasted bread or over a lightly dressed bed of greens (butter lettuce, arugula. watercress, mache, purslane) or wrapped up in warm pita bread, tortilla or wrap.

Steps:

  • Cut or shred chicken into bite-sized pieces and place in a medium bowl.
  • Add the rest of the ingredients and mix, incorporating all.
  • Add salt and pepper to taste.
  • Serve over simply dressed greens, or as a sandwich on toasted bread with lettuce and micro greens (or sprouts)

Nutrition Facts : ServingSize 1 cup chicken salad without bread, Calories 359 calories, Sugar 1 g, Sodium 550.8 mg, Fat 24.2 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 2.7 g, Fiber 0.8 g, Protein 32.8 g, Cholesterol 109 mg

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 WRAPS



Tarragon Chicken Salad Wraps image

These make a great lunch. Leftover chicken can be used and the sugar snap peas can be microwaved for a couple of minutes. This is a Weight Watchers recipe.

Provided by PaulaG

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken breasts, diced
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1 cup sugar snap pea, blanched, cooled and chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
4 (4 inch) fat free tortillas (I use whole wheat tortillas.)
8 pieces lettuce

Steps:

  • In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
  • Mix until well coated and season to taste with salt and pepper.
  • Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
  • Top each with 2 lettuce leaves and roll up, folding in ends.

Nutrition Facts : Calories 192.4, Fat 9.3, SaturatedFat 2.1, Cholesterol 62.7, Sodium 215.8, Carbohydrate 4.6, Fiber 1.2, Sugar 1.1, Protein 21.9

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 WRAP



Tarragon-Chicken Salad Wrap image

Try out our Tarragon-Chicken Salad Wrap! Cucumbers, tomatoes, black pepper and more will make our Tarragon-Chicken Salad Wrap gone from the table soon.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 9

2 cups chopped cooked chicken
1/3 cup KRAFT Lite Ranch Dressing
1/4 cup finely chopped celery
1 green onion, chopped
2 tsp. chopped fresh tarragon
1/4 tsp. cracked black pepper
6 whole wheat tortillas (6 inch)
2 plum tomatoes, each cut into 6 thin slices
18 thin cucumber slices

Steps:

  • Combine first 6 ingredients.
  • Top each tortilla with 2 tomato slices, 3 cucumber slices and 1/3 cup chicken mixture; roll up tightly.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

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