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Tarragon Chicken Salad Recipe

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This recipe for Tarragon Chicken Salad, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Friday, July 24, 2009


Softened butter
2 onions, peeled and thinly sliced
Fresh herbs-parsley, thyme,bay leaves, etc.
16 whole chicken breasts
Juice of 2 lemons
Salt and freshly ground pepper
4 to 5 tbl chopped fresh tarragon or 4 to 5 tsp dried tarragon
3/4 cup sour cream
3/4 cup mayonnaise
4 cups finely chopped celery
3 cups chopped pecans

Preheat oven to 375.

Butter a baking pan very generously. Scatter onion slices and herbs in the pan and lay the halved breasts on top, skin side up, in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 30 to 40 minutes, or until just barely done. Do not overcook. Cool

Remove the skin and bones from the meat and cut or shred into cubes or slivers. Put in a blow and m ix with salt and pepper to taste and tarragon.

Mix sour cream and mayonnaise together and stir into chicken a little at a time until creamy but not wet. Mix in more sour cream and mayonnaise if necessary. Taste for seasonings. Add the celery and nuts. Pecans, grapes or chopped apples are optional.

Personal Notes:
Personal Notes:
A favorite recipe from Martha Stewart!




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