![]() You could even leave out the chicken and add potatoes and egg to make the most sinfully tasty potato salad which by the way is also not green. 4 boneless, skinless chicken breast halves (6 to 8 ounces each) Coarse salt and ground pepper. Onion and celery make for a great crunch and the toasted almonds provide a nutty taste, a little bit like sesame seeds. Or maybe a crusty Italian ciabatta roll with chicken salad and peppery arugula. “Okay” I say with my hands in the air, this salad does have mayonnaise in it and I know some people don’t dig the white stuff, but along with the Dijon, tarragon, onions, celery and crunchy almonds, you’re mind should be thinking summer barbecues and silly good sides to go with it. RecipeTarragon Chicken Salad 2 cups shredded cooked chicken cup diced jicama (from medium jicama) 3 tablespoons finely chopped fresh shallot or red onion. I hope I haven’t turned you off by using the mayo word. What else could I call it…chicken chunks in mayo? That does not sound legit. Ingredients 4 lbs Cooked and chopped chicken 32 oz Grapes cut up 2 cups Sliced Almonds 1 container Mayonnaise 4 Tbs Dried Tarragon 2 Tsp Lemon juice 1. Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.Salads don’t always have to be green, right? I think this Chicken Salad with Almonds and Tarragon is an exception to the rule and for the record, there’s a tiny splash of green in it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it. It is not commonly found in stores here on Maui except at Whole Foods. The only special ingredient you need is tarragon. The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked. If you’re short on time you can use rotisserie chicken. Use a slow cooker, or poach or bake your chicken breasts. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. 1 small roasted chicken or 4 cups 3/4 cup of celery 3/4 cup of sliced almonds 1 cup (5 to 6 figs) of Sun-Maid Calimyrna Figs, chopped 1 cup of Manns. ![]() In a large bowl, whisk together vinegar and oil and season with salt and pepper. Remove chicken from liquid and let cool completely. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. It is a foolproof method to cook chicken with perfect results. Bring to a boil, cover, and reduce to a bare simmer cook 5 minutes. Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It pairs well with chicken, fish, salad dressings, sauces, and eggs. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. ![]() Add celery, onion if using, nuts, herbs and salt and pepper. Pour over chicken, scraping the bowl clean with a rubber spatula. Fortunately I’m able to find it at our local Whole Foods market. Taste and adjust the seasonings and thickness to your liking. We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Chop up enough chicken to make 4 cups of diced chicken breast. Finely chop a little red onion and chop up a cup of chopped celery. Drain the frozen peas in the same salad spinner you used to wash the tarragon. Tarragon takes chicken salad to a new level. Whisk together the mayo, lemon juice, Dijon mustard, poultry seasoning, and chopped French Tarragon to make the dressing. Combine the tarragon sauce with celery, grapes, and chilled chicken in a large bowl. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper. Stirring and scraping sides periodically. Meanwhile, blend sour cream through pepper in a food processor or blender. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Transfer the chicken to the fridge to cool. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches.
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