Thursday, October 30, 2014

Recipe #23: Tarragon Chicken Salad with Pecans, Apples & Dried Cranberries

I've only had this recipe a number of years, but there are many things I like about it...first off is the fact that I made it, instead of getting it from a store.  That's not to say that there's anything wrong with chicken salad from a store, but I always like to have control of my chicken pieces, which equates to no fat, grizzle or bones.  I love all the flavors going on in this recipe, and think I have served this three times in the past number of months.  The second thing I appreciate is that it's not overly "goopy", which translates into a lot of mayonnaise.  I think you will really like this dish, and if you look closely, you will see the pecans, tarragon, celery, apple, red onion, and dried cranberries!

3/4 cup chopped pecans                                              1 cup mayonnaise
3 tbsp chopped fresh tarragon                                    1 tsp lemon zest
1 tbsp fresh lemon juice                                               4 cups chopped cooked chicken
1 1/2 cups diced apples (I use Gala or Fuji)              1 cup diced celery
1/4 cup finely chopped red onion                               1/2 cup dried cranberries (Craisins)

Whisk together mayonnaise, tarragon, lemon zest and lemon juice in a large bowl.  Stir in chicken, apples, celery, pecans, dried cranberries and red onion just until blended.  Add salt and freshly ground pepper to taste.  Cover and chill 2 to 24 hours.  Bon appetit!



 
 

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