Tarragon Chicken Salad
This old-fashioned chicken salad makes a great no-cook summer dinner, whether spooned onto crisp lettuce leaves as a main-course salad or tucked between slices of toasted whole-grain bread for upscale chicken sandwiches.
Ingredients
- 3 Tbs. sour cream
- 2 Tbs. Dijon mustard
- 2 Tbs. mayonnaise
- 2 Tbs. chopped fresh tarragon
- 2 tsp. honey
- 1 tsp. chopped pink peppercorns
- 2 cups (12 oz./375 g) diced cooked chicken
- 2 celery stalks, thinly sliced
- 2 green onions, thinly sliced
- 2 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
Directions
In a bowl, whisk together the sour cream, mustard, mayonnaise, tarragon, honey and pink peppercorns. Fold in the chicken, celery, green onions and parsley. Season with salt and pepper. Serve immediately. Serves 2 to 4.
Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013)
Rated 5 out of
5
by
ILFarmersDaughter from
Simple, Delicious and Flexible
I love the honey/Dijon/tarragon flavor combination. It's delightful! It's also a very flexible recipe. I added a little apple and some pecans because I like extra crunch in my chicken salad, and it was delicious. This is a great base recipe to tinker with and build off of to your tastes.
Date published: 2016-09-03
Rated 5 out of
5
by
ltemple from
Changed the recipe a little and it was great!
This recipe is really good, however I did change it a little. I was into the idea of using sour cream, rather than mayo as the creamy element in the chicken salad. When I tasted the mixture, I felt that mayo was too prominent so I added more sour cream. You may consider dropping the mayo all together (I think I will next time). I also added apple and reduced the amount of honey.
Date published: 2016-03-28