Monday, October 5, 2009

Tarragon Chicken Salad with Pecans & Cranberries


I got this recipe from my BIL years ago. I have made it endless times. Now, with a slight autumn update, by adding in some cranberries & pecans. I often serve it on a dense wheat bread, such as Eli's health loaf. But, it's also great in a pita, or on a green salad. It tastes even better as it sits, so make it ahead.

Begin by preheating the oven to 425 degrees. Take 2 whole bone-in, skin on chicken breasts & place them on a baking sheet. Drizzle them with olive oil & season generously with some kosher salt & pepper. Roast for 45 minutes, or until cooked through. When done, remove from the oven & let them cool to room temperature. Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Next, chop 2 stalks of celery & place them in a large mixing bowl.

Add 1 small shallot {minced} & 1 cup of dried cranberries.

Chop 2 tablespoons of fresh tarragon,

and add to the bowl.

Chop the toasted pecans & add them in.

When the chicken is cooled, remove the skin & chop into small chunks. Add to the bowl. Then, in a separate bowl, add 3/4 cup of mayonnaise,

2 tablespoons of tarragon vinegar, 1 teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper. Whisk to combine.

Add the dressing to the chicken mixture & stir well.

Chill for at least one hour, for the flavors to blend {if possible} & serve.

Tarragon Chicken Salad with Pecans & Cranberries

Serves 8

2 whole chicken breasts, bone-in & skin on
2 stalks of celery, chopped
1 small shallot, finely chopped
2 tablespoons of chopped fresh tarragon
1 cup dried cranberries
1 cup toasted pecan halves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup mayonnaise
2 tablespoons tarragon vinegar

Preheat the oven to 425 degrees. Drizzle the chicken breasts with olive oil & season generously with some kosher salt & freshly ground pepper. Place on a baking sheet & roast for 45 minutes, or until cooked through. Remove from the oven & let them cool to room temperature.
When the chicken is cool, remove the skin & shred, or cut the breast meat into small pieces. Place into a large mixing bowl & add the
celery, shallot, tarragon, cranberries & pecans.
In a separate bowl, add the mayonnaise, vinegar, salt & pepper. Whisk to combine. Add the dressing to the chicken mixture & stir well.
Click here for the printable recipe.

6 comments:

Jennifer said...

This is my type of chicken salad---a mishmash of textures and flavors. Lovely!

kate said...

Thanks Jennifer :)

Jessica said...

I love Chicken salad, and what a great idea to add cranberries.

Leslie said...

Congrats Kate on making the big time in Saveur! You always inspire me to cook!

Divina Pe said...

Gorgeous and fantastic flavors on your chicken salad. I will make this soon. I have lots of tarragon and pecans.

Rabbittrick said...

how wonderful!

I love all sorts of chicken salad sandwich types. I'm usually not an advocate of fruits in my savory foods but I think this one has turned my head around.

Beautiful recipes you've got, parsley thief!

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