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Creamy Tarragon Chicken Salad

August/September 2006

Your rating: None Average: 3.7 (47 votes)

Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that's wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread.



READER'S COMMENT:
"I made this dish because it sounded good, then I found out it was good for me too!! I didn't tell my husband it was low cal, and he can't stop raving about it! "
Creamy Tarragon Chicken Salad Recipe

12 Reviews for Creamy Tarragon Chicken Salad

09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

I made chicken salad sandwiches for a bridal shower with this recipe. They were a big hit and everyone was asking for the recipe.

Melissa, fort wayne, IN

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