Tarragon Chicken Salad Pitas Recipes

TARRAGON CHICKEN SALAD

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:

• 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.

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 PITAS

Steps:

• Mix chicken, grapes, dressing and tarragon; cover.
• Refrigerate several hours or overnight.
• Line pita breads with lettuce; fill with chicken salad.

TARRAGON CHICKEN SALAD TEA SANDWICHES

Steps:

• In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).

LEMON-TARRAGON CHICKEN SALAD SANDWICHES

Steps:

• Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
• Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
• Arrange 6 bread slices on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

FRUITY CHICKEN SALAD WITH TARRAGON

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

TARRAGON CHICKEN SALAD (WHOLE FOODS)

Steps:

• Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
• Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes.
• Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.).
• Cut chicken into 1/2-inch cubes.
• Skip 1-4 if you are using canned chicken. Drain liquid from can.
• In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
• Fold chicken into the mayonnaise mixture.

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 & ROMAINE SALAD

Steps:

• Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended. , In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.

CRUNCHY TARRAGON-CHICKEN SALAD PITA SANDWICHES

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.

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!