Every now and then, a recipe comes along that shakes up your salad game. This Chicken Tarragon Salad does just that, blending tender chicken with the unique flavor of tarragon for a dish that’s both refreshing and satisfying.
Why This Recipe Works
- The combination of fresh tarragon and creamy mayonnaise creates a dressing that’s both herby and rich, elevating the chicken beyond the ordinary.
- Using poached chicken ensures the meat is juicy and tender, perfect for absorbing the flavors of the dressing.
- The addition of crisp celery and red onion adds a delightful crunch and a bit of sharpness to balance the creaminess.
- It’s versatile! Serve it on a bed of greens, between slices of bread, or even as a fancy filling for avocados.
- This recipe is a great way to use up leftover chicken, making it both economical and delicious.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup mayonnaise
- 1 tbsp fresh tarragon, chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Chicken
Start by ensuring your chicken is cooked and cooled. If you’re poaching chicken specifically for this recipe, bring a pot of water to a boil, add the chicken, and simmer for about 12 minutes or until the internal temperature reaches 165°F. Let it cool before shredding or chopping into bite-sized pieces.
Step 2: Mix the Dressing
In a mixing bowl, combine the mayonnaise and chopped tarragon. Stir until the tarragon is evenly distributed throughout the mayonnaise. This creates a flavorful base for your salad.
Step 3: Combine Ingredients
Add the shredded chicken, diced celery, and red onion to the bowl with the dressing. Gently toss everything together until the chicken and vegetables are evenly coated with the dressing. Season with salt and pepper to taste.
Step 4: Chill Before Serving
For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Step 5: Serve and Enjoy
Once chilled, give the salad a quick stir and serve as desired. Whether it’s on a bed of greens, as a sandwich filling, or straight from the bowl, it’s sure to delight.
Tips and Tricks
For an extra flavor boost, consider adding a teaspoon of Dijon mustard or a splash of lemon juice to the dressing. If you’re not a fan of mayonnaise, Greek yogurt makes a great substitute, offering a tangier taste and lighter texture. To make this salad ahead of time, prepare it up to a day in advance, but wait to add the celery until just before serving to maintain its crunch.
Recipe Variations
- Add grapes or apples for a sweet contrast to the savory flavors.
- Swap tarragon for dill or parsley for a different herbal note.
- Include nuts like walnuts or almonds for added texture and protein.
- Use turkey instead of chicken for a Thanksgiving-inspired version.
- For a low-carb option, serve the salad in lettuce wraps instead of bread.
Frequently Asked Questions
Can I use dried tarragon instead of fresh?
Yes, you can use dried tarragon, but since dried herbs are more concentrated, use about one-third the amount of fresh. So, for this recipe, you’d use about 1 teaspoon of dried tarragon. Remember to crush it between your fingers before adding to release the oils and maximize flavor.
How long can I store this salad in the fridge?
This chicken tarragon salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again to redistribute the dressing.
Can I make this recipe dairy-free?
Absolutely! Simply substitute the mayonnaise with a dairy-free alternative. There are many plant-based mayos available that work just as well in this recipe.
Summary
This Chicken Tarragon Salad is a delightful mix of creamy, herby, and crunchy, perfect for a light lunch or a sophisticated sandwich filling. Easy to make and versatile, it’s sure to become a staple in your recipe collection.
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