Tarragon Chicken Salad With Walnuts

This elegant Tarragon Chicken Salad is a sophisticated twist on the classic picnic staple. Poached chicken breasts are shredded and tossed with crisp celery in a creamy dressing made from mayonnaise, yogurt, and fresh tarragon. The addition of toasted walnuts provides a delightful crunch and nutty depth that complements the herbaceous notes perfectly. It is versatile enough to be served chilled as a light lunch, packed in a container for a picnic, or served at room temperature as an appetizer. The combination of textures and flavors makes it a crowd-pleaser that is easy to prepare yet feels gourmet.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 561.8

Dietary: Gluten-free

Description

This elegant Tarragon Chicken Salad is a sophisticated twist on the classic picnic staple. Poached chicken breasts are shredded and tossed with crisp celery in a creamy dressing made from mayonnaise, yogurt, and fresh tarragon. The addition of toasted walnuts provides a delightful crunch and nutty depth that complements the herbaceous notes perfectly. It is versatile enough to be served chilled as a light lunch, packed in a container for a picnic, or served at room temperature as an appetizer. The combination of textures and flavors makes it a crowd-pleaser that is easy to prepare yet feels gourmet.

Ingredients

3 pound Chicken breasts, poached, skin and bones discarded, meat torn into shreds (about 4 cups)
2 tb Tarragon white-wine vinegar, or to taste
1 c Finely chopped celery
1/3 c Mayonnaise
1/3 c Plain yogurt
1 tb Chopped fresh tarragon or 1 1/4 tsp crumbled dried tarragon
1 c Walnuts, toasted lightly and chopped

Directions

1
Place the shredded poached chicken in a large mixing bowl.
2
Add the tarragon vinegar and finely chopped celery to the chicken and toss until evenly combined.
3
In a small bowl, whisk together the mayonnaise, plain yogurt, and chopped tarragon until smooth.
4
Pour the dressing over the chicken mixture and toss well to coat.
5
Season with salt and freshly ground black pepper to taste.
6
Cover and refrigerate if making ahead, or proceed to serve.
7
Just before serving, fold in the toasted chopped walnuts.
8
Serve the salad chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 561.8kcal

% Daily Value *
Total Fat 12.3g19%
Saturated Fat 3.4g17%
Cholesterol 289.4mg97%
Sodium 252.0mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 105.6g212%

* 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

Make Ahead: This salad can be prepared up to 1 day in advance. Keep it covered and chilled in the refrigerator. Add the walnuts just before serving to maintain their crunch.

Serving: Serve chilled for a refreshing summer lunch, or at room temperature as an elegant appetizer.

Substitution: If fresh tarragon is unavailable, use 1 1/4 teaspoons of crumbled dried tarragon. Adjust vinegar to taste as dried herbs can be more potent.

Poaching Chicken: Ensure chicken breasts are fully cooked and cooled before shredding. Poaching in water or broth with aromatics like bay leaf and peppercorns adds extra flavor.

Keywords: chicken, tarragon, walnuts, salad, creamy, lunch, picnic, poached, celery, yogurt, mayonnaise, herb, fresh, protein, easy, classic, side dish, appetizer

Read it online: https://www.chefs-mate.com/recipe/tarragon-chicken-salad-with-walnuts/