Tarragon Chicken Salad

inAmerican Recipes, Brunch Recipes, Chicken & Poultry Recipes, Gluten Free Recipes, Recipes, Salad & Dressing Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 5 MINS
  • COOK TIME | 10-15 MINS

This recipe tastes equally good warm as it does cold. It can be a main for dinner, make yummy little sandwiches when spooned onto soft dinner rolls, or morph into a beautiful salad when placed onto a mound of fresh greens, like arugula or watercress. It is startlingly simple yet delicious. Make the dressing a day ahead to let the flavors develop.

Ingredients

  • 4 6-ounce boneless, skinless chicken breasts
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine or white wine vinegar
  • 2 tablespoons shallots or red onion, minced
  • 2 tablespoons fresh chopped tarragon or 2 teaspoon dried
  • 1 1/2 tablespoons capers, drained, chopped
  • Additional tarragon and or parsley, chopped, for garnish
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. Fill a medium pot with enough water to cover the chicken. Bring the water to a boil, reduce the heat, cover, and simmer for 10-12 minutes. Cut into the chicken with a knife. If the juice runs clear it is fully cooked, but if the juice is pink, cook a few additional minutes. Remove the pot from the heat and set aside to cool in the water. Save broth for another use.
  2. Meanwhile, whisk together all of the other ingredients in a small bowl. Remove the chicken breasts from the broth and dry.
  3. Leave the breasts whole if you plan to serve warm as a main course, or cut the chicken into into bite sized pieces if you plan to serve as sandwiches or as a salad.
  4. Add chicken to a medium sized bowl. Pour the dressing, reserving a few tablespoons, over the chicken and toss. Sprinkle with additional salt and freshly ground pepper to taste. Use the additional sauce as desired depending on how you plan to use the dish.

Serving Suggestions

  1. Warm with a crisp salad and Herbed Quinoa for a complete meal
  2. With mini rolls for brunch or lunch
  3. Cold over a large mound of fresh greens for a delicious salad

Notes

Many non-organic brands of “fermented” foods, like capers, pickles, and olives, contain some of the most notorious preservatives. Even though organic and preservative-free products can be difficult to find, it is worth the challenge and added expense. Most “whole foods” type grocers carry organic pickled products.