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Tarragon Chicken Salad

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Why make ordinary chicken salad when you can prepare the same one that's a favorite at trendy bistros and delis throughout the country. All it takes are a few extra spices and you've got a chicken salad that's worth talking about.

Serves: 4

Cooking Time: 25 min

Ingredients
  • 1 3/4 cups ready-to-use chicken broth
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 scallion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon sugar
  • 1 cup water
Instructions
  1. In a large soup pot, combine the chicken broth, water and black pepper and bring to a boil over high heat. Add the chicken and cook for 10 to 15 minutes, or until no pink remains.

  2. Meanwhile, in a medium bowl, combine the remaining ingredients; mix well.

  3. Remove the chicken from the broth; allow to cool slightly and cut into 1/2-inch pieces.

  4. Add the chicken to the mayonnaise mixture; mix well.

  5. Cover and chill for at least 2 hours before serving.
Notes

A fancy way to serve this is to place a scoop of chicken salad on a romaine lettuce leaf and surround it with slices of fresh melon. The salad is also nice served in a split croissant.

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