Saturday, April 4, 2009

Lemon Tarragon Chicken Salad

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If you are still working off the roast chicken and don't want to make chicken croquettes, here's a great idea for Saturday lunch. You can serve on a bed of lettuce or in a sandwich.

3 cups chopped chicken breast, skinless

1 cup finely chopped celery
3/4 cup mayonnaise
1/4 cup finely chopped red onion
1 tablespoons chopped fresh tarragon
1 tsp fresh lemon juice
1 teaspoon grated lemon peel
2 C seedless red grapes cut in 1/2
1/2 C chopped walnuts or pecans
2 cups thinly sliced romaine lettuce

Mix celery, mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Add grapes and pecans if desired. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve with a small bunch of red grapes on the side.

For Sandwiches

Arrange 6 bread slices (I use 7 grain)on work surface. Spread with 3 tablespoons mayonnaise. Divide salad among bread slices. Top each with lettuce and second bread slice. Cut sandwiches in half and serve.

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