Tarragon Chicken Salad
Viking Cooking School, Salt Lake City, Utah Chef Diane Sheya
This salad was served at one of our lunches during class, it has been requested so many times I have decided that the "best place" for it, was here on our web site. That way any one can get it day or night!!! This is Chef Diane's recipe, I hope you enjoy it as much as everyone else.
Yield: Makes about 2 ½ cups
2 chicken breasts (bone in , skin on) for better flavor
Fresh herbs (parsley, lemon thyme, bay leaves), chopped
1 tablespoon fresh lemon juice
½ cup mayonnaise
½ cup chopped celery
½ cup finely chopped onion
¼ cup toasted slivered almonds
1 tablespoon chopped fresh tarragon
1 tablespoon white wine vinegar
1 teaspoon chopped capers (optional)
Preheat oven to 375 degrees.
Butter a baking pan generously. Place chicken breasts in pan, sprinkle 1 tablespoon lemon juice, 2 teaspoons salt and the chopped fresh herbs on top of chicken. Roast for 20 to 30 minutes or until just barely done. Do not overcook. Cool completely.
Discard the roasted herbs from the chicken breasts. Chop or shred the meat, put into a medium mixing bowl and sprinkle with salt and pepper to taste. NOTE: Can be made ahead to this point and refrigerated.
Mix in the mayonnaise, celery, capers, tarragon, onion and almonds. Mix well. Add 1 tablespoon white wine vinegar, mix again, chill.
NOTE: Instead of roasting the chicken breasts, you can simmer them in a pot of water, then cover them with the herbs. Do not over cook!
*It’s important to use fresh tarragon, taste along the way and add more if you want more tarragon flavor-a little goes along way!
