Tarragon Chicken Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and leftovers are better than the day it is made.
Ingredients
| 3 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 1/2 tsp. Garlic powder |
| 1/8 tsp., ground Dried tarragon |
| 1 tsp. Lemon zest |
| 1/2 lemon yields Lemon juice |
| 12 ounces Boneless, skinless chicken thighs |
| 4 Tbsp White wine |
| 2 Large stalk Celery, raw (diced) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1 to taste Black pepper |
Instructions
Whisk together until smooth.
Add the chicken thighs and toss to coat well. Marinate for at least an hour.
Place a large skillet in the oven and preheat to 350°F.
Add the chicken thighs with the marinade to the hot skillet.
Roast the chicken for about 8 minutes.
Turn and roast for another 6 to 8 minutes.
Remove to a cutting board and rest for about 10 minutes.
Place the skillet over medium high heat and add the white wine.
Deglaze the pan whisking continuously until the sauce is reduced by half.
Add the sauce to a mixing bowl.
Cut the chicken thighs into 1/4 inch cubes and add to the bowl with the sauce.
Toss well.
When cool, chill thoroughly.
After the chicken thighs are chilled, add the celery, mayonnaise, and black pepper.
Fold together gently until blended.
Serve chilled.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This roasted chicken salad is quite simply fantastic. The combination of the sharp and umami mustard with the slight bitterness of the dried tarragon come together perfectly when combined with the chicken and the creamy mustard. This is the perfect Spring or Summer salad for dinner or sandwiches.