Focused recipe
Tarragon Chicken Salad
A creamy, herbaceous chicken salad featuring tender baked chicken, crisp celery and apples, sweet grapes, and toasted walnuts, all tossed in a tangy tarragon dressing. Perfect for sandwiches, wraps, or served over greens.
Cuisine not specified Updated 8/22/2010
Ingredients
Measured from the catalog payload.
- 2 pounds boneless chicken breast
- 1 tablespoon tarragon dried
- 1 1/2 cups celery diced
- 1 1/2 cups granny smith apple diced
- 1 1/2 cups red seedless grape quartered
- 1 cup chicken stock
- 1/3 cup walnut chopped and toasted
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
10 cooking steps
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the chicken in a baking dish and pour in the chicken stock.
- Bake the chicken for about 40 to 45 minutes, or until cooked through.
- Turn off the oven and remove the chicken. Let cool.
- Drain excess liquid, then cut the chicken into cubes.
- In a mixing bowl, combine sour cream, mayonnaise, tarragon, salt, and black pepper. Mix well.
- Add celery, apple, grapes, walnuts, and chicken, then stir to distribute the ingredients evenly.
- Refrigerate for at least 1 hour.
- Transfer to a salad plate and serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Chicken, Salad Tarragon Public recipe Revision 1
Recipe notes
- For the best flavor, chill the salad for at least 1 hour before serving to allow the flavors to meld.
- Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant.
Storage notes
- Store in an airtight container in the refrigerator for up to 3 days.