Tarragon Angel Hair Chicken Salad Recipes

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TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

This easy chicken salad made with roasted chicken, fresh tarragon, crunchy celery, grapes, and toasted pecans, all mixed together with a creamy mayonnaise base is chicken salad perfection.

Provided by Amy Johnson

Categories     Main Dishes

Time 4h20m

Number Of Ingredients 9

cooking spray or oil mister
1 pound boneless, skinless chicken breasts*
1/2 cup chopped celery
1 cup red or white grapes, halved
1/2 cup chopped toasted pecans (or walnuts)
1 cup mayonnaise (or plain greek yogurt)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh tarragon

Steps:

  • Lightly spray a 6-quart slow cooker with oil. Arrange the chicken in the slow cooker, cover, and cook on high for 4 hours.
  • Remove the chicken from the slow cooker (if desired, reserve any drippings for another dish-like soup!). Cut chicken into 1/2-inch cubes. Transfer chicken pieces to a large bowl. Add celery, grapes, and toasted pecans.
  • In a small bowl or measuring cup, whisk together the mayonnaise, salt and pepper. Add to the chicken, grapes and toasted pecans. Stir to combine. Fold in fresh tarragon. Cover and refrigerate until ready to serve, up to 3 days.

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

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

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