Recipes
Creamy Tarragon and Mint Chicken Salad
Source: Bob Pastorio
Servings: 4 to 6 portions
Description: Cream-poached chicken chopped and mixed with light herb and nut dressing.
- Ingredients:
- 8 boneless, skinless chicken breast halves (3 pounds), rinsed and patted dry
- 1 cup creme fraiche or yogurt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 ribs celery, cut into 1-inch-long pencil strips
- 1/2 cup walnut halves
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon chopped mint leaves
- salt and freshly ground black pepper to taste
Instructions:
Heat the oven to 350° F. Arrange the chicken breasts in a single layer in a baking pan and spread the creme fraiche or yogurt over them. Bake for 20 to 25 minutes, until the breasts are just firm to the touch. Remove from the oven and cool. Slice the meat into bite-size pieces and into a bowl. Discard the pan liquid or add to chicken soup or stew. Whisk the sour cream and mayonnaise together and pour over the chicken. Add remaining ingredients and stir together. Refrigerate until ready to serve.
Shenandoah Growers suggests:
For a lower fat dish, poach the chicken breasts in yogurt. A little fresh fruit is a wonderful garnish for this salad - grape halves, small pineapple pieces, orange segments, fresh strawberries or melon balls.