Tarragon Chicken Salad

There’s something special about a well-made Tarragon Chicken Salad that feels like a hug in a bowl. I remember the first time I tried this dish; it was a sunny afternoon, and my friend had whipped it up for a picnic. The flavors of tender, diced chicken mingled with the fresh, herbaceous notes of tarragon were utterly captivating. As we sat on the grass, enjoying the sun and laughter, I realized this wasn’t just another salad; it was a celebration of simplicity and taste. The Tarragon Chicken Salad became a staple in my kitchen after that day, perfect for everything from casual lunches to festive gatherings.

Ingredient List for Tarragon Chicken Salad

The ingredients for Tarragon Chicken Salad are simple yet impactful. Each component plays a vital role in creating a harmonious balance of flavors and textures. The chicken serves as the protein base, while fresh celery adds crunch, and the red onion offers a hint of sharpness. The frozen peas contribute a sweet pop, and the aromatic tarragon ties everything together with its unique flavor.

• 4 cups diced cooked chicken – Use leftover rotisserie chicken for ease.
• 1 cup chopped celery – Adds a delightful crunch to the salad.
• 1/2 cup chopped red onion – Provides a mild sweetness and depth of flavor.
• 1 cup frozen peas, thawed and drained well – A pop of color and sweetness.
• Salt and fresh ground pepper to taste – Essential for balancing the flavors.

Cooking Method for Tarragon Chicken Salad

Making Tarragon Chicken Salad is a straightforward process that can be both fun and satisfying. Let’s dive into the steps to create this flavorful dish, and I promise you’ll be amazed at how easy it is to put together.

1. Start by removing one cup of frozen peas from the freezer about 30 minutes before you plan to make the salad. This will allow them to thaw while you prepare the rest of the ingredients.
2. Next, strip the tarragon leaves from the stems. You might want to wash them in a salad spinner, which helps them dry off quickly. If you have extra tarragon, chop it and store in the freezer in a small Zip-loc bag for future use.
3. In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, poultry seasoning, and the chopped tarragon. This will be your dressing that ties all the flavors together.
4. Now, drain the frozen peas in the same salad spinner you used to wash the tarragon. This way, you save on cleanup!
5. Finely chop some red onion and measure out a cup of chopped celery. The celery adds that satisfying crunch to the salad.
6. Next, chop enough chicken to make four cups of diced chicken breast. You can use leftover chicken or rotisserie chicken for convenience.
7. In a large mixing bowl, combine the chopped chicken, chopped celery, and chopped red onion. These are your base ingredients.
8. Pour in enough of the dressing so all the ingredients are lightly coated. This is where you can adjust the amount based on your preference for creaminess.
9. Gently add the thawed peas and mix everything. Be careful not to mash the peas as you want them to maintain their integrity.
10. If you have time, refrigerate the salad for 30 minutes to let the flavors develop. This step enhances the taste significantly!
11. This salad will keep in the refrigerator for a day or two; however, it’s so delicious that it may not last that long!

Tips for Success

To make the most of your Tarragon Chicken Salad, consider these helpful tips. They will ensure your salad turns out perfectly every time.

• Storage: Store leftovers in an airtight container in the refrigerator. It should last for about 2 days.
• Freezing: While you can freeze the chicken before using it in the salad, it’s best to avoid freezing the salad itself due to the texture of the vegetables.
• Pairing: This salad pairs wonderfully with crusty bread or a side of fresh greens.
• Serving Suggestion: Serve it on a bed of lettuce or in a sandwich for a satisfying meal.
• Variations: Experiment with different herbs or add nuts for an extra crunch!

Perfect Pairings for Tarragon Chicken Salad

When it comes to serving Tarragon Chicken Salad, the possibilities are endless. Here are some delightful pairing ideas:

• With Greens: Serve the salad on a bed of fresh greens like arugula or spinach for a nutritious boost.
• Sandwiches: Scoop it into a crusty sandwich roll or pita for a satisfying lunch option.
• Seasonal Sides: Pair it with seasonal vegetables or fruit salads during summer picnics.
• Ideal Occasions: This salad is perfect for picnics, potlucks, and casual summer gatherings.
• Storage Tips: Keep the salad refrigerated and consume within two days for the best quality.

FAQ

Conclusion

The Tarragon Chicken Salad is truly a dish that celebrates fresh flavors and easy preparation. It’s perfect for warm days and gatherings, offering a satisfying meal that’s both nutritious and delightful. I encourage you to try this recipe and experience the joy it brings to your table!

Tarragon Chicken Salad

The ultimate comfort food for your sunny days! This Tarragon Chicken Salad is a refreshing dish that's easy to prepare, bursting with flavor, and perfect for any gathering. With its creamy dressing and crunchy veggies, you won’t be able to resist making it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups diced cooked chicken Use leftover rotisserie chicken for ease.
• 1 cup chopped celery Adds a delightful crunch to the salad.
• 1/2 cup chopped red onion Provides a mild sweetness and depth of flavor.
• 1 cup frozen peas A pop of color and sweetness.
• to taste salt Essential for balancing the flavors.
• to taste fresh ground pepper Essential for balancing the flavors.

Equipment

• Cutting Board
• Mixing Bowl
• Whisk
• Chef's Knife

Method

 

1. Remove one cup of frozen peas from the freezer about 30 minutes before you plan to make the salad.
2. Strip the tarragon leaves from the stems and wash in a salad spinner and spin dry if needed.
3. Whisk together mayonnaise, lemon juice, Dijon mustard, poultry seasoning, and chopped French tarragon to make the dressing.
4. Drain the frozen peas in the same salad spinner you used to wash the tarragon.
5. Finely chop a little red onion and chop up a cup of chopped celery.
6. Chop up enough chicken to make 4 cups of diced chicken breast.
7. Combine the chopped chicken, chopped celery, and chopped red onion.
8. Then mix in enough dressing so all the ingredients are lightly coated with dressing.
9. Gently mix in the peas.
10. If you can refrigerate the salad for 30 minutes to let flavors develop, that will give best results.
11. This salad will keep in the refrigerator for a day or two if you can manage to keep it around for that long.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator. It should last for about 2 days.
• Freezing: While you can freeze the chicken before using it in the salad, it’s best to avoid freezing the salad itself due to the texture of the vegetables.
• Pairing: This salad pairs wonderfully with crusty bread or a side of fresh greens.
• Serving Suggestion: Serve it on a bed of lettuce or in a sandwich for a satisfying meal.
• Variations: Experiment with different herbs or add nuts for an extra crunch!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.