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Emeril's Tarragon Chicken Salad Recipe

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This recipe for Emeril's Tarragon Chicken Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c diced cooked chicken
1 small tart apple, cored and diced about 1 1/2 c
1/3 c diced celery
1/4 c diced red onion
3/4 c mayonnaise
1 tbsp fresh lemon juice
2 tbsp chopped fresh tarragon leaves
1 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh chives
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 c lightly salted, roasted cashews, roughly chopped
4 cups arugula, washed and dried
Olive oil, for dressing arugula

Directions:
Directions:
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
15 minutes (inactive prep time: 1 hour)
Personal Notes:
Personal Notes:
Recipe courtesy Emeril Lagasse

 

 

 

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