Saturday, September 14, 2013

What to do with all that tarragon!

I don't know anyone who doesn't like a nice chicken salad. This is a lighter version of the traditional. It is loaded with fresh herbs, fruit and nuts. It goes great on a sandwich or over some greens. I added tarragon to this dish, because it is bountiful in my garden right now. If you don't like tarragon, feel free to substitute with dill or basil. Enjoy this light and refreshing salad.

Tarragon Chicken Salad

Serves: 4-6           Cook Time: 20 min

Prep Time: 20 min

  • 1 lb. cooked chicken breasts, diced
  • 3 stalks celery, diced small
  • 1/3 cup red grape, cut in half
  • 1 gala apple, diced
  • 1/4 cup pecans, toasted and chopped
  • 1 Cup greek yogurt
  • 1 orange, zested
  • 3 Tablespoons orange juice
  • 3 Tablespoons tarragon, chopped
  • 1 teaspoon honey
  • 2 Tablespoons Italian parsley, chopped
  • Salt and pepper to taste
  • Lettuce or bread for serving



Combine chicken, celery, grapes, apple, and pecans. Combine yogurt, zest, juice, tarragon, honey and parsley. Combine the chicken with the dressing and season to taste with salt and pepper. Let sit for at least 1 hour. Garnish with tarragon, parsley and oranges.

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