Tarragon Chicken Salad

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Herb Garden

Picture of Tarragon Chicken Salad Recipe Photo: Tarragon Chicken Salad Recipe
Rated 5 stars out of 5
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  • Read 21 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Inactive
1 hr 0 min
Yield:
about 3 cups
Level:
Easy
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Ingredients

  • 2 cups diced cooked chicken
  • 1 small tart apple, cored and diced (about 1 1/2 cups)
  • 1/3 cup diced celery
  • 1/4 cup diced red onion
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup lightly salted, roasted cashews, roughly chopped
  • 4 cups arugula, washed and dried
  • Olive oil, for dressing arugula

Directions

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.

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Newest Ratings and Reviews

Read all 21 reviews

  • on June 21, 2011

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    I served this on top of bibb lettuce with a side of sliced tomatoes and cucumbers. It was delightful. Use light mayo (and part yogurt if you wish--the recipe loses nothing from the healthy exchange. I also think red onion needs to be soaked in water to soften the flavor. My girlfriends thought I was a culinary genius!

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  • on April 16, 2011

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    Hands down, my favorite chicken salad. Perfect.

    people found this review Helpful.
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  • on July 03, 2010

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    The temps in Holland right now are unbearable. HIgh humidity and temps around 32C (89F degrees and VERY few places with air-co! ! With these temps we like nice light dinners. I thought I would try this recipe this evening. It was quick, easy and very tasty. My husband and I enjoyed it very much. The only tweak I made was to use green onions instead of the red onion in this recipe, just a personal preference. I will definitely make this recipe again, as it is now going in my 'keeper' file. I just might try subbing with leftover turkey when Thanksgiving comes around. Thank you Emeril for another fabulous recipe. You are the best!

    people found this review Helpful.
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