Monday, April 28, 2014

Tarragon Chicken Salad with Walnuts

I love chicken salad! Even in winter, when it's not really "in-season," I find myself craving it. Now that spring has arrived, I am delighted to have a batch in the fridge at all times. I had it for breakfast this morning, left over from dinner the other night. I served it on store-bought croissants that night, but it's really good just by itself or on crackers or toast. With a beautiful green salad and some fruit, it makes a terrific supper for a busy night. The latest iteration I tried is this adaptation of a delicate version from the Gourmet Cookbook:

Tarragon Chicken Salad with Walnuts
1 1/2 lb. chicken breasts                                               1/4 c. sour cream (light is fine, as is yogurt)
1 tbsp. tarragon vinegar                                            1/2 tsp. tarragon (1/2 tbsp. if you have fresh)
1/2 c. chopped celery                                                 1/4 tsp. salt & a good grinding of pepper
1/4 c. mayonnaise (light is fine)                                2 oz. toasted walnuts, chopped

Poach chicken breasts 6 minutes in simmering, salted water. Remove from heat, cover, and allow to stand 10-15 minutes, until cooked through. Place on a cutting board and allow to cool 10-15 minutes. Cut into small cubes and toss with vinegar and celery. Mix mayonnaise, sour cream, and tarragon well. Add to chicken, along with salt & pepper. Stir in nuts just before serving. Serves 4. 

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