Tarragon Walnut Chicken Salad Recipes

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-WALNUT CHICKEN SALAD

Steps:

• Place chicken in large skillet or dutch oven.
• Add enough water to cover chicken.
• Bring to a gentle boil over medium high heat.
• Reduce heat and simmer 15 minutes or until juices run clear.
• Remove chicken from liquid.
• Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
• Whisk in walnut oil until blended.
• Stir in chopped tarragon and chives.
• Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
• Mix well.
• Stir in chicken.
• Cover and refrigerate 1-2 hours or until well chilled.
• Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
• Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
• *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.

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.