Excellent Recipe I made this recipe to eat for lunch at work because I was spending way too much money eating out. This chicken salad tastes just as good if not better than what I get at fancy sandwich shops and it looks pretty too. It tastes much better when it is refrigerated overnight. The flavor from the tarragon is not as strong the next day Pros: Easy to prepare tastes good
Being in the mood for a chicken salad sandwich this looked delish. Yet I was a little dissapointed. the tarragon is a little to overwhelming for my taste next time I would use less. The idea of using baked chicken was the best part as the chicken was more savory. It needs something though to give it a kick. Maybe apples? something sweet.
I love this chicken salad recipe. I agree with the previous review that the tarragon is a little overpowering (and I chose this recipe from the other chicken salad recipes because I love tarragon). I use fresh tarragon and a bit less than called for. To make this really fast I buy grilled chicken from my grocery store deli then it's just chopping and mixing. I also cut back on the amount of "dressing" since I don't like mine so mayonnaise-y.
This was fantastic! I used non-fat sour cream instead of the reduced fat fresh tarragon instead of dried green grapes instead of red (I only had green) and chopped almonds instead of walnuts cause I didn't have any and I had ran across an almost identical recipe that used them instead as well. I also grilled the chicked soaking it in the chicken broth for a few minutes on each side before cooking it and I added some onion for some extra flavor. Delicious! Will definitely be making it again! Jennifer smithtown NY
I won't make this again. I didn't like the tarragon/grape/walnut combination and the chicken was bland. If I made it again I would use breast and thigh chicken meat and sub out the tarragon for something lighter like cilantro or even just parsley. Melissa quakertown PA
Fantastic recipe but using only one cup of chicken broth can make the breast tops dry--and tender moist chicken is key to this recipe. Either brine the breasts for an hour before cooking or feel free to use a lot more broth and poach. I do the latter until the breasts are nearly covered and then I'll turn the breasts sometimes too depending on how they're looking. I substitue or mix pecans in as well and make a few extra to use as garnish on the top. They're nice and crunchy that way! Jim Stark Milwaukee WI
Excellent recipe! Try to make all the ingredients close to the same size (chicken celery and walnuts). I did not chop the walnuts used walnut pieces instead. I loved the flavor. My husband had no idea it was a lower fat recipe. It is easy to double or triple for a large group of people. This is a keeper! Lauren Middleboro MA
Too Much Tarragon! Over all this is a good recipe. However I agree that the tarragon was a little too strong and I love tarragon. I used fresh and usually you need to add more of the fresh than the dried but not in this recipe. I also used dried cranberries because I wanted to make it a day ahead and thought the fresh grapes might not keep. That worked very well.