Almond Tarragon Chicken Salad Recipes

TARRAGON CHICKEN SALAD WITH ALMONDS

Tarragon Chicken Salad with Almonds image

An absolutely delicious chicken salad with fresh tarragon and crunchy sliced almonds. Perfect for lunches, bridal and baby showers, or potlucks, this recipe is quick, easy, Whole30 compliant, paleo, and low carb, too.

Provided by Cheryl Malik

Time 5m

Number Of Ingredients 7

Ingredients

6-7 cups cooked chicken breasts (diced or shredded (from about 4 large chicken breasts, weighing about 3-3 1/2 pounds), see Note 1)
1 1/2 - 2 cups mayonnaise (see Note 2)
1 1/2 teaspoons salt
1 cup sliced almonds (see Note 3)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
6 tablespoons fresh tarragon leaves (minced, see Note 4)

Steps:

Combine all ingredients in a large bowl. Stir well. Keep in an airtight container until ready to serve. Chicken salad will last in the fridge at least 3-4 days.

Nutrition Facts : Calories 215 kcal, Carbohydrate 5 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 414 mg, Fiber 1 g, ServingSize 1 serving

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

Ingredients

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

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.

ALMOND TARRAGON CHICKEN SALAD

Almond Tarragon Chicken Salad image

I used to get this salad at the deli in Publix supermarket, it was around six dollars a pound. It is so easy to prepare at home. Tastes great on crescent rolls or just about any bread of choice, toasted or plain.

Provided by yamma

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 boneless skinless chicken breast, cooked chopped and cooled
1/2 cup mayonnaise (if salad is too dry you can add more)
1 teaspoon dried tarragon
1/2 cup sliced almonds

Steps:

Combine all ingredients.
Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.

TARRAGON CHICKEN SALAD WITH PECANS AND FRUIT

Tarragon Chicken Salad With Pecans and Fruit image

Nice lunch on a hot day! Great served on a croissant as a sandwich. For a lighter salad, substitute 3 tbsp. plain yogurt for the mayonnaise.

Provided by Oolala

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts, cooked, chopped
1/2 cup celery, chopped
2 teaspoons onions, minced
2 tablespoons tarragon
1 tablespoon cider vinegar
1/4 teaspoon garlic, minced
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1/4 cup raisins
1/4 cup pecans
2 tart apples
1 bunch green grape
11 ounces mandarin orange segments
6 pieces pineapple, spears
1 bunch romaine lettuce, for garnish

Steps:

Combine chicken, celery, onion and seasonings with mayonnaise.
For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
Place a mound of chicken salad in center and sprinkle with raisins and pecans.
Arrange with various fruits and enjoy!

Nutrition Facts : Calories 388.6, Fat 17.4, SaturatedFat 3.6, Cholesterol 65.3, Sodium 368.2, Carbohydrate 38.3, Fiber 6, Sugar 26.2, Protein 23.8

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Chicken Salad Tea Sandwiches with Smoked Almonds image

Categories Sandwich Chicken Poach Quick & Easy Lunch Mayonnaise Almond Chill Tarragon Shallot Gourmet Sugar Conscious Kidney Friendly

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

Ingredients

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

Steps:

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

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