steps to prepare award winning Tarragon chicken salad

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tarragon chicken salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tarragon chicken salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tarragon chicken salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 1 large roast chicken
  • 4 celery sticks, ends trimmed, thinly sliced diagonally
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 1/2 cup loosely packed coarsely chopped fresh tarragon
  • 1 x 100g pkt toasted slivered almonds
  • Salt & freshly ground black pepper
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 85g (1/3 cup) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 12 small butter lettuce leaves, to serve

Method

  • Step 1
    Cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well. Refresh under cold running water.
  • Step 2
    Remove the chicken meat from the bones. Discard bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl with the asparagus. Add the celery, and half the green shallot, tarragon and almonds. Gently toss until just combined. Taste and season with salt and pepper.
  • Step 3
    Combine the mayonnaise, sour cream, lemon juice, vinegar, mustard and remaining tarragon in a bowl. Taste and season with salt and pepper. Add one-third of the mayonnaise mixture to the chicken mixture and toss to combine.
  • Step 4
    Place lettuce in a large serving bowl. Top with the chicken mixture and drizzle with the remaining dressing. Sprinkle with the remaining green shallot and almonds to serve.

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