Photo: Tarragon Chicken Salad Recipe
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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By lenkcd_12993923
Medina, 75
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!
By auntiepammy_125...
Madison, AL
on April 16, 2011
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Hands down, my favorite chicken salad. Perfect.
By Expat in Holland
Living back in ...
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!
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