From the L.A. Times recipe archive: Chicken tarragon salad
Francine just sent in a Culinary SOS looking for a chicken salad recipe from our archive:
Several years ago the LA Times printed Julienne's Taragon Chicken Salad. I unfortunately have lost it. I would appreciate if you could E-mail or send me a copy of the recipe. Thank you!
A quick search turned up the recipe from Julienne in San Marino: poached chicken breast tossed with fresh tarragon and green onions along with crunchy celery in a creamy dressing. The recipe suggests using the salad as a spread for sandwiches -- perfect for a summer picnic!
I also found a great recipe for chicken tarragon salad with chopped toasted chopped hazelnuts from former Test Kitchen director Donna Deane, to give you a little more variety.
Enjoy, Francine! The recipes follow the jump.
-- Noelle Carter
Photo: Tarragon chicken salad with toasted hazelnuts. Credit: Lawrence K. Ho / Los Angeles Times
1/2 bunch celery, finely chopped
1/2 bunch green onions, finely chopped
1 bunch fresh tarragon leaves, chopped
1/2 cup mayonnaise, preferably homemade
1 teaspoon salt
1 teaspoon white pepper
4 chicken breast halves, poached and chopped
Combine celery, green onions, tarragon, mayonnaise, salt and white pepper. Mix well. Pour over chicken and toss to coat chicken well.
Use as spread for up to 6 sandwiches, preferably using herb-type bread, such as rosemary.
TARRAGON CHICKEN SALAD WITH TOASTED HAZELNUTS
Active Work and Total Preparation Time: 20 minutes plus 1 hour chilling
Some gourmet and specialty markets sell toasted, peeled hazelnuts.
1/2 cup hazelnuts
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup olive oil
1/2 cup canola oil
1/2 cup sour cream
2 tablespoons minced tarragon
Freshly ground pepper
4 cups diced cooked chicken
1/2 cup minced onion
1 cup chopped celery
* Toast hazelnuts on baking sheet at 350 degrees until skins start to loosen, about 5 minutes. Place nuts in towel and rub them so that skins loosen and can be removed. Chop nuts and set aside.
* Combine egg, mustard, salt and lemon juice in blender until combined. Add olive and canola oils slowly in thin steam until mayonnaise is thickened and fluffy. Stir in sour cream, tarragon and pepper to taste.
* Toss together chicken, onion and celery. Stir in mayonnaise until blended. Stir in hazelnuts. Add salt to taste. Chill 1 hour.
10 (1/2-cup) servings. Each serving: 376 calories; 197 mg sodium; 76 mg cholesterol; 33 grams fat; 3 grams carbohydrates; 18 grams protein; 0.48 gram fiber.