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Tarragon Chicken Salad with Grapes & Georgia Pecans

Gpecans-hands

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1 rating
15
prepare
12
cook
4
serves

INGREDIENTS

4 cups water
1/2 tsp. salt
1 lb. thin-sliced boneless, skinless chicken
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. chopped fresh or dried tarragon
1/2 cup olive oil
1 1/2 cups seedless chopped green grapes
2 stalks celery, chopped
3/4 cup toasted and coarsely chopped Georgia pecan halves
5 cups mixed salad greens, optional

INSTRUCTIONS

  1. 1
    In a medium saucepot, heat water and 1/4 tsp. salt to a low simmer. Add chicken and cook 5 minutes. Remove from heat and let chicken stand in cooking water 7 minutes. Drain and set aside to cool completely.
  2. 2
    Meanwhile, to make dressing, combine lemon juice, mustard, tarragon, and remaining 1/4 tsp. salt. Whisk in olive oil until blended.
  3. 3
    When chicken has cooled, slice pieces crosswise into 1/4" thick strips. Place chicken in a large bowl, add the grapes and celery, and stir in dressing. Just before serving, mix in pecans. Serve, if desired, on top of salad greens.

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preparation methods
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cuisines North & South American
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