Dinner Tonight: Tarragon Chicken Salad
Isn't chicken salad kind of a dish for wimps? It reminds me of pay-by-the-pound delis and church picnics, of gobs of mayonnaise and stringy chicken. In the hierarchy, it's below both tuna salad and egg salad, so I usually don't see the point of bothering. True, I get a little more interested when curry powder and raisins are in the picture, but the usual celery and mayo schtick? Not thrilled.
Despite this, I was swayed by The Silver Palate cookbook, a contemporary classic (growing up, it seemed to be on the shelves of every friends' mother I knew). Its recipe for chicken salad hit all the clichéd notes, but added one crucial new one—pungent tarragon, which sets it apart from the rest.
In the original recipe, the chicken is baked with crème fraîche and the salad is made with sour cream mixed into mayonnaise. I adapted it to be healthier and cheaper by losing the crème fraîche and sour cream and replacing both with plain yogurt. It kept the chicken succulent and moist while cooking, and the dressing was lighter. This makes a nice summer dinner with some greens and good bread.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
Tarragon Chicken Salad
- serves 6 -
Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.
Ingredients
3 pounds boneless chicken breasts
1 1/2 cups plain yogurt
1/2 cup mayonnaise
2 celery ribs, cut into 1 inch long pencil strips
1/2 cup shelled walnuts (optional)
3 tablespoon chopped fresh tarragon, or 1 tablespoon dried
Salt and pepper to taste
Procedure
1. Preheat the oven to 350°F. Season the chicken with salt and pepper and cover with 1 cup of the yogurt in a snug roasting dish. Bake for 25 to 30 minutes, or until chicken is cooked through.
2. Whisk together remaining ingredients. Season to taste with salt and pepper.
3. Shred cooked chicken or cut into cubes and mix into the dressing. Refrigerate until ready to serve.
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7 Comments:
I love chicken salad and make it regularly. Mix in some dark meat with the white for a little extra flavor, use pecans instead of walnuts and green apple instead of celery. Also, try a little parsley with the tarragon in your dressing, and don't be afraid to hit it with a little minced garlic. Great in wraps with fresh tomato.
BigGreggo at 4:39PM on 08/27/09
I made this exact dinner last night. Is someone stalking me? :)
maybert at 4:40PM on 08/27/09
Chicken salad with dried cranberries, walnuts and curry powder in the dressing (made with light mayo and sour cream). Heavenly.
DrGaellon at 5:52PM on 08/27/09
i've always thought of chicken salad as the much more luxurious option to tuna or egg, thanks no doubt to the omnipresent influence of the silver palate cookbook in the suburbs of the mid-atlantic. tarragon chicken salad with halved red grapes and walnuts makes me think of being treated to a special saturday gourmet takeaway.
eateritarit at 10:13PM on 08/27/09
Yeah, I dont see chicken salad as lame. Perhaps because tuna and eggs are much cheap ingredients?
Tuna salad reminds me of stinky school lunch or quick saturday afternoon lunch with canned soup....
Egg salad, which I love, is really unhealthy, so... I dont eat it much (Anyone seen that scene in Mystery Men? "So... do we fight those guys.. or do I eat this egg salad?!!!")
Or perhaps because I've always done my chicken salads with special ingredients.... nuts or grapes or apples or curry powder. I'd also added cumin before. gives it a smoky depth that I love!
engmcmuffin at 10:16AM on 08/28/09
I'm such a mayo junky, that when I make tarragon chicken salad I eliminate the yogurt all together. Instead I thin it with a little lemon juice and add some extra dijon to boot. I love this combo, and I love using it with different herbs for shrimp and salmon.
Here's the version with shrimp, basil, and chives: http://www.biggirlssmallkitchen.com/2009/06/recipe-flash-lazy-afternoon-salads.html
BigGirlPhoebz at 12:47PM on 08/29/09
This is so close to my recipe but i add halved grapes and diced red onion. I use sour cream and mayo for the dressing.
sailordave at 9:54PM on 09/02/09