Whole Foods Tarragon Chicken Salad Recipes

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WHOLE FOODS' TARRAGON CHICKEN SALAD



Whole Foods' Tarragon Chicken Salad image

The Whole Foods here makes this *wonderful* chicken salad- but for $8/lb!!! This tastes about exactly the same for far less money.

Provided by Roosie

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 7

4 chicken breasts
1/2 cup sour cream
1/2 cup mayonnaise
2 celery ribs
1/4 cup walnuts
1 tablespoon dried tarragon
salt and pepper

Steps:

  • Bake (~25min) or boil chicken breasts (~45min) until tender and cooked through.
  • Cut breasts into bite-sized pieces.
  • Discard skin and bones if you did not use boneless, skinless breasts.
  • Whisk sour cream and mayonnaise together and pour over chicken.
  • Add celery, walnuts, tarragon, salt and pepper to taste and toss well.
  • Refrigerate and enjoy!

Nutrition Facts : Calories 379.2, Fat 27, SaturatedFat 7.3, Cholesterol 92.3, Sodium 272.1, Carbohydrate 8, Fiber 0.7, Sugar 2.8, Protein 26.1

TARRAGON CHICKEN SALAD (WHOLE FOODS)



Tarragon Chicken Salad (Whole Foods) image

Make and share this Tarragon Chicken Salad (Whole Foods) recipe from Food.com.

Provided by Meat and Potatoes...

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

1 1/4 lbs chicken breasts (substitute 3 cans of chicken)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper

Steps:

  • Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil.
  • Boil 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.).
  • Cut chicken into 1/2-inch cubes.
  • Skip 1-4 if you are using canned chicken. Drain liquid from can.
  • In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend.
  • Fold chicken into the mayonnaise mixture.

Nutrition Facts : Calories 416.5, Fat 26.7, SaturatedFat 5.5, Cholesterol 98.4, Sodium 362.4, Carbohydrate 12.1, Fiber 1.7, Sugar 3.3, Protein 32.3

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield about 3 cups

Number Of Ingredients 14

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.

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

The Tarragon gives it a unique taste that we like better than the usual chicken salads that tend to be somewhat bland.

Provided by Little Bee

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups chicken breasts, cooked and cubed into 3/4 inch pieces (see note)
1/8 cup onion, chopped small
1/8 cup celery, chopped small
Hellmann's mayonnaise (to taste)
1 tablespoon tarragon
salt
generous amount of fresh cracked black pepper

Steps:

  • *Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
  • Mix all ingredients and chill for 1 hour.
  • Serve on a good whole grain bread or on a bed of lettuce.
  • This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!

CHOPPED TARRAGON, BACON & CHICKEN SALAD



Chopped tarragon, bacon & chicken salad image

Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

Provided by Jennifer Joyce

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 11

2 lean bacon rashers
100g fresh or frozen pea
1 large avocado , cut into small chunks
100g roasted chicken , shredded
1 celery heart, stalks removed, thinly sliced, leaves reserved
2 tsp chopped tarragon
5 spring onions , thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp white balsamic or white wine vinegar
1 tbsp Dijon mustard
pinch of sugar

Steps:

  • Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
  • To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
  • Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

CHICKEN SALAD WITH GRAPES AND TARRAGON



Chicken Salad with Grapes and Tarragon image

Provided by Food Network

Number Of Ingredients 13

1 lb chicken breast, cooked and pulled
1 tablespoon garlic salt
1/2 cup mayonnaise
1/2 cup milk
1/2 cup fresh lemon juice
2 tablespoons dijon-style mustard
2 tablespoons dried tarragon leaves, crushed
1 tsp. freshly ground pepper
1/2 lb California seedless grapes
1 cup (4 oz.) slivered almonds, toasted
1/2 cup (1 oz.) green onions, minced
1/2 teaspoon parsley, minced
Lettuce leaves

Steps:

  • Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH



Chicken Salad With Tarragon and Artichokes Sandwich image

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

Steps:

  • Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
  • Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
  • Add chicken salad and top with red bell pepper strips, if desired.
  • Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

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

TARRAGON CHICKEN SALAD



Tarragon chicken salad image

Ideal for a buffet

Provided by Antony Worrall Thompson

Categories     Buffet, Side dish, Starter

Time 50m

Number Of Ingredients 8

250ml smoked streaky bacon rashers
175ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh tarragon
6 cooked boneless chicken breasts , skinned and torn into strips
bunch of radishes , trimmed and sliced
English lettuces (I like Batavia), depending on their size
2 punnets of salad cress

Steps:

  • The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.
  • Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).
  • Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.
  • Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.

Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 1.3 milligram of sodium

TARRAGON CHICKEN SALAD WRAPS



Tarragon Chicken Salad Wraps image

These make a great lunch. Leftover chicken can be used and the sugar snap peas can be microwaved for a couple of minutes. This is a Weight Watchers recipe.

Provided by PaulaG

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken breasts, diced
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1 cup sugar snap pea, blanched, cooled and chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
4 (4 inch) fat free tortillas (I use whole wheat tortillas.)
8 pieces lettuce

Steps:

  • In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
  • Mix until well coated and season to taste with salt and pepper.
  • Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
  • Top each with 2 lettuce leaves and roll up, folding in ends.

Nutrition Facts : Calories 192.4, Fat 9.3, SaturatedFat 2.1, Cholesterol 62.7, Sodium 215.8, Carbohydrate 4.6, Fiber 1.2, Sugar 1.1, Protein 21.9

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