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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.
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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.
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Next, chop 2 stalks of celery & place them in a large mixing bowl.
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Add 1 small shallot {minced} & 1 cup of dried cranberries.
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Chop 2 tablespoons of fresh tarragon,
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and add to the bowl.
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Chop the toasted pecans & add them in.
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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,
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2 tablespoons of tarragon vinegar, 1 teaspoon of kosher salt & a 1/2 teaspoon of freshly ground pepper. Whisk to combine.
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Add the dressing to the chicken mixture & stir well.
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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.
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.
7 comments:
This is my type of chicken salad---a mishmash of textures and flavors. Lovely!
Thanks Jennifer :)
I love Chicken salad, and what a great idea to add cranberries.
Congrats Kate on making the big time in Saveur! You always inspire me to cook!
Gorgeous and fantastic flavors on your chicken salad. I will make this soon. I have lots of tarragon and pecans.
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!
Just made it...awesome! The cranberries balance the flavor. I didn't have tarragon vinegar so used rice vinegar and it was still very good. I'm sure it would have been even better with the tarragon vinegar. Thanks!!
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