Cherry Tarragon Chicken Salad Recipes

TARRAGON CHICKEN SALAD

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

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.

CHERRY CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

CHERRY-TARRAGON CHICKEN SALAD

Steps:

• Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat).
• Allow the orange cherry mixture to cool slightly.
• Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.
• Stir in the cooled cherry mixture and toss to coat well.
• Cover and chill at least 2 hours.

TARRAGON CHICKEN SALAD

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.

TARRAGON CHICKEN SALAD

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.

TARRAGON CHICKEN SALAD

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.

TARRAGON CHICKEN SALAD

Steps:

• *Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
• Mix all ingredients and chill for 1 hour.
• Serve on a good whole grain bread or on a bed of lettuce.
• This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!

STRAWBERRY TARRAGON CHICKEN SALAD

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.