You can use lemon juice from a bottle if you have that on hand. The flavor won't be exactly the same, but it will still be very good! Just remember to use less of the dried herb, as the flavor is more concentrated. Dried tarragon can be supplemented in a pinch. I know tarragon may be hard for some people to find at their grocery store, especially in the winter. I normally do about ⅓ -½ parts canned chicken to ⅔-½ fresh. You still have the chunks of the cubed chicken, and because everything is coated in mayo, you can’t even tell part of the chicken is from a can. Because cooking and preparing all of those chicken breasts can be both time consuming and expensive, I often supplement in canned chicken for part of the amount called for. I often double or triple this recipe when serving a large group. In a large mixing bowl, add chicken, mayo, lemon zest and juice, stone ground mustard, chopped celery, and chopped herbs. I also sometimes use canned chicken for a cheaper, time saving alternativeīegin by dicing cooked chicken into bite-sized pieces. Rotisserie chicken works great here or you can bake up some chicken breasts to use. When it's the middle of summer, I have to use less of the herb to get the same amount of flavor. This dictates how much tarragon I use in the recipe. Tarragon leaves vary from very pungent when in season, to lightly flavored when not. To use, gently pull the leaves off from the tougher stem and chop. Tarragon has a bit of a licorice-y taste, similar to anise or fennel.
If you are looking for more chicken salad recipes, you may want to try this Southwest Avocado Chicken Salad or Pesto Chicken Salad Wrap. The recipe only calls for ½ cup of mayonnaise, which is pretty light considering the amount of salad this makes! Keep in mind, that the lemon juice also works with the mayonnaise to create more of a sauce for coating the salad.
#Chicken salad recipe with tarragon free
Feel free to use your discretion here if you like a slightly mellower flavor. I really like lemon, and always think recipes can use more. Plus, the salad as it stands, is both gluten free and dairy free.Īlso, I recognize that there is a LOT of lemon in this salad. Have it chilling in the fridge and scoop it into croissants when it’s time to eat. Something great about this salad, is that it can easily be made for a crowd the day before. You can’t get much more summery than herbs and lemons!
I do know that I have made this for countless bridal showers, baby showers, and summer get togethers, and it is always a hit! I’m not a huge fan of chicken salad with grapes in it, and I wanted to do something very summery and light. It has evolved over time, mostly because prior to Season and Thyme I never wrote down my recipes. I don’t know when I first started making this tarragon chicken salad, but I believe it was close to a decade ago.
#Chicken salad recipe with tarragon full
Full of fresh herbs and bursting with lemon flavor, serve on buttery croissants for the perfect chicken salad sandwich. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.This Lemon and Tarragon Chicken Salad is a wonderful summery chicken salad that can be made with rotisserie or canned chicken. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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