Wednesday, August 7, 2013

Tarragon Chicken Salad

  


Chicken salad is so simple to make, right? Then why don’t I make it more often, especially with a recipe this delicious?

I was reminded of this chicken salad recipe after seeing similar ones posted around the internet world this summer. It came from In a Pinch Café and Bakery in Concord, New Hampshire. The owner, Paula Stephen, shared it with me when I wrote a profile of her restaurant for the local newspaper. The salad was my favorite menu item when I lived there, and it's still a customer favorite.

What is best about this recipe is it can easily be adjusted to fit your tastes. I like to add a little diced purple onion if I have it on hand. To eat, I like the salad on a nice whole-grain roll with lettuce and, if I have them, bean sprouts. Feel free to use leftover chicken instead of the cooked chicken breasts in the recipe. The last time I made it, I used a rotisserie chicken from the grocery store.


Of course, The Picky Eater wanted nothing to do with this recipe. His chicken salad must be made with sweet pickles and Miracle Whip.

So I made two salads instead of just one.

Sigh…

Tarragon Chicken Salad
Adapted from In a Pinch Café’s recipe

4 boneless, skinless chicken breasts (approximately 2 pounds)
1 rib of celery, finely chopped
Juice of half a lemon
1/2 cup of mayonnaise
1 1/2 teaspoons dried tarragon
Salt and pepper, to taste

Place chicken breasts in a pan of cold, salted water. Cover and bring to a boil. Lower the temperature to a simmer and cook for 10 minutes or until chicken is done. Remove chicken from the water and allow to cool.

Cut cooled chicken into bite-sized pieces and place into a large bowl. Add remaining ingredients and stir until well mixed. Cover and refrigerate until chilled before serving.


11 comments:

~~louise~~ said...

How generous of Paula to share the recipe with you. I love the combination of chicken salad with tarragon. So, I ask you, why do I not use it more often, lol...

I'm glad you used mayo and not, you know what:)

Thanks for sharing, Linda...

Mary Bergfeld said...

I think tarragon improves the taste of almost anything and your salad sounds wonderful. I hope you have a great day day. Blessings...Mary

Susan Lindquist said...

I, too, love tarragon and usually poach the chicken that I use to make chicken salad in broth with tarragon ... love the looks of your chicken salad ... I'd be tucking in some pecans and dried cranberries too! Yummah!

Catherine said...

Dear Linda, Chicken salad is a classic and always a favorite. Looks delish! Blessings dear. CAtherine xo

Amy (Savory Moments) said...

I just made some tarragon chicken salad this week because my tarragon plant is going CRAZY this year! I always ass some red grapes to it as well. This version looks tasty!

Linda A. Thompson-Ditch said...

I love grapes in chicken salad, Amy. However, my favorite is closer to yours, Susan--dried cranberries and walnuts.

That's the great thing about this chicken salad...you can add almost anything to it!

Kathy said...

Ooooo, sounds delicious! Tarragon is such a lovely herb. I love the flavor it adds to chicken.

Karen (Back Road Journal) said...

I love tarragon in chicken and seafood salad sandwiches. I've never been to Paula's restaurant...I'll have to try it.

Tammy said...

Hi Linda, chicken salad sandwiches are my absolute favorite. Give me this and a cup of coffee and I'm ready for the beach! :D

Thank you for stopping by and commenting on my peaches.

Toodles,
Tammy<3

Linda A. Thompson-Ditch said...

Tammy, I don't think I would have ever thought of pairing chicken salad and a cup of coffee, especially for the beach. But then, when is it ever the wrong time for coffee!

Karen, yes, be sure to check out In a Pinch. It was a favorite of mine.

Mary Callan said...

I do love a great chicken salad and this sounds fabulous - love the addition of tarragon!
Mary x