Tarragon Chicken Salad With Pecans And Fruit Recipes

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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.

FRUITY CHICKEN SALAD WITH TARRAGON



Fruity Chicken Salad with Tarragon image

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

Provided by lutzflcat

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 12

1 ½ cups grilled skinless, boneless chicken thighs, chopped
½ red apple - peeled, cored, and diced
½ cup halved green grapes
⅓ cup toasted chopped pecans
¼ cup diced red onion
¼ cup diced celery
¼ cup mayonnaise
¼ cup low-fat plain Greek yogurt
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 lime, zested and juiced
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 11.7 g, Cholesterol 55.8 mg, Fat 24.3 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.1 g, Sodium 206.7 mg, Sugar 7.1 g

TARRAGON-THYME CHICKEN SALAD W/C. GINGER, PECANS, & CRAISINS



Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins image

A throw together salad when I didn't know what to do with 3 cooked bone-in tarragon, thyme chicken breasts -- I had no celery or green onion, so I improvised using celery seed and onion powder. Would probably taste even better with chopped celery and some green onion! :) If you dislike mayo, try it with half sour cream and half mayo -- you might like it!

Provided by KerfuffleUponWincle

Categories     Poultry

Time 1h40m

Yield 6 1/2-7 cups, 10 serving(s)

Number Of Ingredients 13

3 1/2 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
salt
dried tarragon
powdered thyme
1/2 cup minced candied ginger
1/2 cup craisins (dried cranberries)
1/2 cup apple juice
1 cup pecan halves, toasted, then chopped
1 teaspoon celery seed
1/4 cup chopped celery (optional)
1/4-1/2 teaspoon onion powder
1/4 cup chopped green onion (optional)
3/4-1 cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

Steps:

  • Roasting the chicken breasts:.
  • In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
  • Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
  • Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
  • Salad:.
  • In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
  • Pour fruit mixture over chopped chicken.
  • Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
  • Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
  • Mix well.
  • Chill overnight.
  • Serves 10-12.

Nutrition Facts : Calories 366.9, Fat 22, SaturatedFat 4.8, Cholesterol 101.7, Sodium 101.2, Carbohydrate 7.8, Fiber 1.4, Sugar 5.5, Protein 34.1

STRAWBERRY TARRAGON CHICKEN SALAD



Strawberry Tarragon Chicken Salad image

After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
2-1/2 cups cubed cooked chicken breast
2 cups quartered fresh strawberries
1 cup fresh shelled peas or frozen peas, thawed
1/2 cup chopped celery
2 tablespoons chopped sweet onion
Torn mixed salad greens
1/2 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 378 calories, Fat 26g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

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

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

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