Best Tarragon And Turkey Salad Recipes

WILD RICE AND CHICKEN OR TURKEY SALAD WITH TARRAGON

Wild Rice and Chicken or Turkey Salad with Tarragon image

Categories Salad Herb Poultry Rice turkey Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 11

Ingredients

1 14 1/2-ounce can chicken broth
1/2 cup wild rice (about 3 ounces)
2 cups diced cooked chicken or turkey (about 9 ounces)
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
Pinch of sugar

Steps:

Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

TARRAGON AND TURKEY SALAD

Tarragon and Turkey Salad image

Make and share this Tarragon and Turkey Salad recipe from Food.com.

Provided by Happy Harry 2

Categories Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups brown rice, cooked
2 cups turkey breast, cooked and cubed
1 cup seedless grapes, halved (red or green)
1/2 cup red bell pepper, chopped
1/3 cup scallion, sliced
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons tarragon leaves, dried
2 teaspoons spicy mustard
1 teaspoon sugar

Steps:

Whisk the last five ingredients together.
Add rice and remaining salad ingredients.
Toss well.
Season with salt and pepper as desired.
Chill about 30 minutes before serving.

Nutrition Facts : Calories 614.9, Fat 11, SaturatedFat 1.8, Sodium 40.6, Carbohydrate 117.5, Fiber 5.9, Sugar 9.5, Protein 11.8

HONEY-TARRAGON TURKEY AND GRAPE SALAD

HONEY-TARRAGON TURKEY AND GRAPE SALAD image

Categories turkey Dinner

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons apple cider vinegar
1 tablespoon honey, or more to taste
1 tablespoon chopped tarragon
Sale
Freshly ground black pepper
3 tablespoons mild olive oil
1/4 pound (about 3/4/cup) green seedless grapes, large ones cut in quarters, smaller ones cut in half
1/4 pound red seeedless grapes, large ones cut into quarters, samller ones cut in half
2 ounces sweet onion
1 large rib celery, cut into 1/4-inch dice
12 ounces cooked boneless, skinless turkey breast, cut into 1 inch strips

Steps:

Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing. I use much less oil. Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.

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