Tarragon Chicken Salad Recipes

Inspiration for a healthy salad can be found anywhere. One of the main tips to remember, while preparing any of the recipes we've mentioned below, is to always poach the chicken breasts before you make the salad. And the best method is to boil the pieces in simmering water for a few minutes, and then let it sit in the liquid until it cooks thoroughly. This will give you moist and tender chicken for the salad.

Ingredients

• Chicken meat, cooked and cubed, 3 cups
• Chopped celery, 1½ cups
• Dried tarragon, 1½ teaspoon
• Sour cream, ¼ teaspoon
• Almonds, ½ cup
• Low-fat plain yogurt, ½ cup
• Chopped chives, ¼ cup
• Salt and black pepper, for taste

Directions
In a salad bowl, combine the cooked chicken cubes, celery, chives, yogurt, sour cream, and tarragon. Toss lightly with tongs, and cover the bowl with plastic wrap. Refrigerate the salad for about an hour or so. Take a skillet and toast the almonds over medium heat till it turns golden brown.

Shake the skillet from time to time so that the almonds won't burn. Once ready, remove from the pan and let it cool down properly. Coarsely chop the almonds and add to the salad. Season with salt and black pepper just before serving, toss properly, and enjoy.

Ingredients

• Chicken breasts, cooked and cubed, 2 cups
• Fresh tarragon, chopped, 2 tablespoons
• Stalk celery, finely chopped, 1
• Lemon juice, 1 teaspoon
• Mayonnaise, ¼ cup
• Dried cranberries, finely chopped, ¼ cup
• Salt and black pepper, for taste

Directions
To poach the skinless chicken breasts, add some salt in the boiling water and let it cook for about 20 minutes. Once ready and cooled, chop the meat into ½" cubes and place it in a salad bowl. In a different bowl, combine tarragon, celery, cranberries, mayonnaise, lemon juice, salt, and black pepper.

Make sure you taste the mixture before you the dressing onto the chicken (don't add the exact amounts of lemon juice mentioned in the ingredients' list as the chicken has already been poached in salted water). To prepare the salad-sandwich, place lettuce leaves on two slices of toasted rye bread with the salad, and enjoy.

Ingredients

• Chicken breast halves, skinless and boneless, 1 lb.
• Fresh parsley, chopped, 1 cup
• Raisins, 1 cup
• Red onion, diced, 1 cup
• Celery, chopped, 1½ cups
• Fresh tarragon, chopped, 1½ teaspoons
• Mayonnaise, 1½ cups

Directions
Preheat the oven at 350ºF. Season the chicken and place them in a greased baking pan. Cover the pan and place it into the oven for about 25 minutes. Bring the pan out of the oven and let the chicken cool down for about 5―10 minutes.

Using a fork, shred the meat and place it in a salad bowl. Combine celery, tarragon, parsley, raisins, red onion, and mayonnaise in another bowl, mix it properly, and then toss in the chicken pieces. Cover the bowl and place it in the refrigerator for about an hour before you serve it.

Ingredients

• Chicken breast halves, skinless and boneless, 4
• Celery stalks, thinly sliced, 3
• Fresh tarragon leaves, chopped, 2 tablespoons
• Green-leaf lettuce, 1 head
• White wine vinegar, ¼ cup
• Olive oil, ¼ cup
• Salt and black pepper, for taste

Directions
In a large pot, place chicken in salted water and poach it for about 15 minutes. Let the chicken sit for about 10―12 minutes in the water. Remove it from the pot and let it cool completely. Using a fork, shred the chicken and place it in a salad bowl.

Add celery and tarragon with the chicken. In a small bowl, whisk white wine vinegar, olive oil, salt, and black pepper properly. Drizzle the dressing over the salad and toss lightly to combine. Serve the salad over a bed of lettuce leaves.