Best Chicken Salad With Toasted Almondsapplesand Tarragon Recipes
TARRAGON CHICKEN SALAD
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
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.
TARRAGON CHICKEN SALAD WITH ALMONDS
An absolutely delicious chicken salad with fresh tarragon and crunchy sliced almonds. Perfect for lunches, bridal and baby showers, or potlucks, this recipe is quick, easy, Whole30 compliant, paleo, and low carb, too.
Provided by Cheryl Malik
Categories Main Course
Time 5m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl. Stir well. Keep in an airtight container until ready to serve. Chicken salad will last in the fridge at least 3-4 days.
Nutrition Facts : Calories 215 kcal, Carbohydrate 5 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 414 mg, Fiber 1 g, ServingSize 1 serving
ALMOND TARRAGON CHICKEN SALAD
I used to get this salad at the deli in Publix supermarket, it was around six dollars a pound. It is so easy to prepare at home. Tastes great on crescent rolls or just about any bread of choice, toasted or plain.
Provided by yamma
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Cover and chill (I like to make this so that it can chill for a couple hours, so that the flavors meld) Serve on bread or rolls of choice, or with crackers.
CHICKEN SALAD WITH TOASTED ALMONDS,APPLES,AND TARRAGON
A simple and quick recipe to use up leftover chicken.The toasted almonds and celery add a delicious crunch,and the apples a pop of sweetness.I like boiled chicken,but of course chicken salad is perfect for leftover roasted chicken that's a little too dry.You can always make more of the dressing if you want it to be moister.
Provided by strangelittlebeast
Categories Lunch/Snacks
Time 8m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the chicken meat from the bones and discard any skin,fat,or gristle.Chop the chicken into small bite sized pieces.
- Wash the celery and apples.Cut the celery stalks in half lengthwise and slice thinly.Chop the apples.
- Heat a pan over medium heat without oil.Add the almonds and toast,stirring constantly ,until they smell toasty and a very lightly golden.Remove from the pan to prevent further browning and add to the chicken,celery,and apples.
- Whisk together the mayo,apple cider vinegar,honey,and spices.Taste the dressing and adjust to your taste.
- Add the chicken mixture to the dressing and serve over a bed of lettuce or on toast.Chill all leftovers!
Nutrition Facts : Calories 455.1, Fat 31.1, SaturatedFat 5.2, Cholesterol 72, Sodium 415, Carbohydrate 21.2, Fiber 3, Sugar 9.8, Protein 24.5
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