Ladies’ Lunch Tarragon Chicken Salad
Well, this is a first.
I so enjoyed this luscious chicken salad, that I accidentally polished it off before remembering to take a picture. Whoops. I guess I ought to tell you that it was especially creamy, with a nice crunch of walnuts and celery, a pop of sweetness from grapes, and shreds of chicken that were
poached roasted to perfection.
Perhaps I should also mention that I endeavored to make mayonnaise for this dish, not once but twice, and here’s what I learned: when they say to use a room temperature egg, take heed. Otherwise, you will be looking at a food processor full of yellow oil swishing around and feeling like a fool. Especially if you wash it all out and try again, only with the same results. Sometimes there is something to be said for following directions.
This would be so pretty atop a bed of Boston Lettuce or on some super crunchy Wasa crackers with a salad on the side or tucked in between the halves of a split baguette — but I guess you’ll have to take my word for it, since I have no photographic evidence to speak of.
For a super quick fix and a no-cook supper, you could sub in leftover roast chicken for the poached chicken breasts.
Tarragon Chicken Salad
3 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 1/2 tablespoons butter
1 tablespoons Dijon mustard
1/4 cup sour cream
1/4 cup mayonnaise (preferably homemade, but let’s be real)
1/2 cup purple grapes, halved
2 celery stalks, diced
1/2 cup walnut halves
1 tablespoon dried tarragon leaves or 2 tablespoons fresh
Preheat the oven to 350°F. In a ceramic baking dish, melt butter in the microwave. Stir dijon into melted butter and add chicken to the baking dish, coating in dijon and butter mixture. Season with salt and pepper and roast until done, about 20-30 minutes. Once chicken is cool, shred into bite-sized pieces with two forks.
In a medium-sized bowl, whisk together sour cream and mayonnaise. Fold in chicken. Add grapes, celery, and walnuts, season with salt and pepper, and gently toss. Store in the refrigerator for a few hours until flavors have developed, seasoning with more salt and pepper, if necessary, before serving.