Tarragon Chicken Salad

Cook, Dinner, Mains, Recipes, Summer

Tarragon Chicken Salad

This old-fashioned chicken salad makes a great no-cook summer dinner, whether spooned onto crisp lettuce leaves as a main-course salad or tucked between slices of toasted whole-grain bread for upscale chicken sandwiches.

 

Tarragon Chicken Salad

 

3 Tbs. sour cream

2 Tbs. Dijon mustard

2 Tbs. mayonnaise

2 Tbs. chopped fresh tarragon

2 tsp. honey

1 tsp. chopped pink peppercorns

2 cups  (12 oz./375 g) diced cooked chicken

2 celery stalks, thinly sliced

2 green onions, thinly sliced

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

 

In a bowl, whisk together the sour cream, mustard, mayonnaise, tarragon, honey and pink peppercorns. Fold in the chicken, celery, green onions and parsley. Season with salt and pepper. Serve immediately. Serves 2 to 4.

 

Williams-Sonoma Kitchen Garden Cookbook by Jeanne KelleyFind more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.

 

 

 

 

 

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