CHICKEN SALAD SANDWICH
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
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
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
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 & ROMAINE SALAD
This three-in-one spring salad combines the best natures of romaine, chicken and potato salads, crowned with a touch of crisp bacon. - Kathy Yarosh, Apopka, Florida
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 342 calories, Fat 27g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 474mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 19g protein.
TARRAGON CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h15m
Yield about 3 cups
Number Of Ingredients 14
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.
BEST TARRAGON CHICKEN SALAD
Delicious healthy tarragon chicken salad made with poached thighs and herbs. Perfect for a healthy meal, entertaining guests, or sharing with family and friends.
Provided by DeanandBettieVintage
Categories Salad
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a large pot. Pour white wine and chicken broth over chicken; bring to a boil. Cook chicken until no longer pink in the center, about 45 minutes. Transfer chicken to a work surface using a slotted spoon. Shred chicken.
- Mix chicken, yogurt, and mayonnaise together in a bowl. Add scallions, mustard, tarragon, sea salt, onion powder, kelp, and white pepper; mix well. Cover bowl with plastic wrap and refrigerate, 1 hour to overnight.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 4.5 g, Cholesterol 38.2 mg, Fat 6.9 g, Fiber 0.2 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 424 mg, Sugar 2.6 g
TARRAGON CHICKEN SALAD WITH PECANS AND FRUIT
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
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
WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE
This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.
Provided by Irmgard
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
- While whisking, drizzle in the oil.
- Stir in the tarragon.
- To make the salad, toss the chicken with the apple, celery and onion in a bowl.
- Add 1/4 cup of the dressing or enough to coat.
- Add the pecans, taste and add more dressing if you wish.
- Serve on a bed of lettuce (I use romaine.).
Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1
LEMON-TARRAGON CHICKEN SALAD SANDWICHES
Categories Salad Sandwich Chicken Kid-Friendly Back to School Lemon Summer Tarragon Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
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.
More about "tarragon chicken romaine salad recipes"
RECIPE: TARRAGON CHICKEN SALAD SANDWICHES | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 530 per servingTotal Time 40 mins
- Simmer 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.)
BEST CHICKEN SALAD WITH TARRAGON - THE FRESH COOKY
From thefreshcooky.com
5/5 (7)Total Time 23 minsCategory Salads And DressingsCalories 286 per serving
- Start by melting butter in a medium skillet over medium-low heat. Add chopped pecans and stir around until toasted and fragrant, don't walk away they can burn fast. Will take 4-5 minutes. Set aside and allow to cool while assembling the rest of the chicken salad.
- In a large mixing bowl, whisk together mayonnaise, lemon zest, lemon juice, tarragon until smooth.
- Toss in chopped apples and chopped celery. Add chopped or shredded chicken (if just baked, cool for 10-15 minutes until just warm to touch), and 1/2 cup of the pecans (reserving the balance for serving).
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5/5 Total Time 1 hrServings 4
- Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil over high heat. Season the chicken with salt and pepper and cook skin side up until browned, about 8 minutes. Transfer the chicken to a platter; pour off most of the fat in the skillet.
- Add the arugula, romaine, watercress, leek, tarragon and caraway seeds to the skillet and cook, tossing, until slightly wilted, 2 minutes. Add the wine and bring to a boil. Cook until reduced by half, 5 minutes. Stir in the broth and crème fraîche.
- Nestle the chicken thighs into the greens, skin side up. Transfer the skillet to the middle of the oven and roast for 30 minutes, until the chicken is cooked through. Turn on the broiler and broil the chicken for 5 minutes, until the skin is golden. Serve the chicken and greens with rice.
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