This elegant warm salad features tender chicken breast strips cooked in a luxurious cream sauce infused with Dijon mustard and fresh tarragon. It is combined with crisp-tender asparagus, sweet red peppers, and aromatic shallots for a vibrant mix of textures and flavors. The dish is finished with a sprinkle of toasted almonds for a satisfying crunch. Perfect for a special lunch, a light dinner, or an impressive potluck contribution, this recipe balances richness with bright, tangy notes. It comes together quickly using simple pantry staples, making it an excellent choice for weeknight meals or entertaining guests who appreciate classic, comforting flavors with a sophisticated twist.
Tangy Warm Chicken Salad
Description
This elegant warm salad features tender chicken breast strips cooked in a luxurious cream sauce infused with Dijon mustard and fresh tarragon. It is combined with crisp-tender asparagus, sweet red peppers, and aromatic shallots for a vibrant mix of textures and flavors. The dish is finished with a sprinkle of toasted almonds for a satisfying crunch. Perfect for a special lunch, a light dinner, or an impressive potluck contribution, this recipe balances richness with bright, tangy notes. It comes together quickly using simple pantry staples, making it an excellent choice for weeknight meals or entertaining guests who appreciate classic, comforting flavors with a sophisticated twist.Ingredients
Directions
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Cut skinless, boneless chicken breasts into thin strips.
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Melt 2 tablespoons butter in a large skillet over medium-high heat.
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Saut&# 195;© chicken strips until cooked through and lightly browned.
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Meanwhile, melt the remaining 2 tablespoons butter in a medium-sized skillet over medium heat.
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Add red pepper, asparagus pieces, minced shallots, and tarragon to the medium skillet.
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Cook vegetables, stirring occasionally, until tender-crisp, about 5 minutes.
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Remove vegetable mixture from heat and set aside.
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Pour whipping cream into the skillet with the cooked chicken.
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Heat the cream mixture to a gentle boil, stirring frequently.
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Reduce heat to low and simmer, stirring constantly, until the cream reduces and thickens slightly, about 5 minutes.
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Stir the prepared vegetable mixture and Dijon mustard into the chicken and cream sauce.
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Cook for 1-2 minutes, stirring gently, until everything is thoroughly heated.
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Transfer to serving plates and sprinkle with toasted almonds.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 231.3kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 8.4g43%
- Cholesterol 96.0mg32%
- Sodium 151.9mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this warm salad immediately while the cream sauce is still fluid and hot.
For best results, toast the almonds in a dry pan over medium heat for 2-3 minutes until fragrant before sprinkling on top.
This dish pairs excellently with hot cooked rice, which can be served underneath or on the side to soak up the creamy sauce.
If using fresh tarragon, add it at the very end of cooking to preserve its delicate flavor.
Ensure asparagus is pre-cooked (blanched or steamed) before adding it to the vegetable sauté to ensure even cooking.
