Chicken Salad with Grapes, Almonds, and Tarragon Dressing

Chicken Salad with Grapes, Almonds, and Tarragon Dressing

 

Chicken salad is so subjective.  Everyone thinks of something a little different when they hear those two words. Everyone has their favorite way to prepare it.  I wouldn’t dare claim this recipe as “the best” or “the greatest.”  I’ll be political here.  What I will tell you?  This is the way I like it (so, obviously it IS the best and greatest).

Chicken Salad with Grapes, Almonds, and Tarragon DressingChicken Salad with Grapes, Almonds, and Tarragon DressingChicken Salad with Grapes, Almonds, and Tarragon Dressing

 

Pick up a rotisserie chicken from the market, or use leftover chicken.  Either option works well.  I like the substantial crunch the celery and almonds provide.  I like the little kick of sweetness from the grapes.  And I love the tarragon. Tarragon is a must!  Preparing chicken salad “the classic way”… that’s how I roll.

I eat this for lunch or a no-cook-dinner on a hot summer evening.  Serve on a bed of lettuce, in these cute Endive boats, as an open face sandwich on a piece of toasted multigrain bread, or straight out of the bowl with the serving spoon.  Greatness awaits.

Ingredients:

  • 1 rotisserie chicken (or 3 large cooked chicken breasts), skin and bones removed and meat shredded or cubed into medium sized pieces
  • 3 celery stalks, finely chopped
  • 3 green onions, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 cup grapes, halved
  • 1/3 cup mayonnaise (I used reduced-fat)
  • 1/3 cup 2% Greek yogurt
  • 2 tbsp fresh tarragon, finely chopped
  • Zest from a whole lemon
  • 2 tbsp lemon juice (juice from 1/2 lemon)
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup whole raw almonds, toasted and chopped (you could also use slivered almonds)

Directions:

Combine chicken, celery, green onions, parsley, and grapes in a large bowl.  Toss to combine and reserve.

In a medium bowl combine mayonnaise, Greek yogurt, tarragon, lemon zest, lemon juice, salt and pepper.  Blend well. Adjust seasoning to taste.  Add dressing to the reserved salad.  (Note: You may not want to use all of the dressing.  Use your preferred amount depending on how saturated you take your salad and how large your chicken was.)

Toss salad and dressing to combine.  Add almonds, toss again, and serve.

Servings: 6 (Serving size: about 1 cup)

Thank you California Endive Farms for the beautiful  shipment of endive!  The slightly bitter flavor and crunchy texture of the endive leaves play very well with this chicken salad recipe.  Absolutely delicious!

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