Monday, August 07, 2006
Creamy Tarragon Chicken Salad
I finally had a chance to make this Easy and Delicious Chicken Salad. I found the recipe at Culinary in the Country. Joe is a wiz in the kitchen and I could'nt keep up with him no matter how hard I tried.
There are so many recipes I see everyday on other blogs that I want to make and never seem to get to them. The timing of this recipe worked out great though, because I seemed to have most of the ingredients needed. The recipe calls for boneless, skinless chicken breasts (which are cooked in chicken broth in the oven), red grapes, walnuts, celery, mayonnaise, sour cream and tarragon.
There was no need for me to cook the chicken because I had leftover rotisserie chicken from Boston Market that I wanted to use. I usually have grapes on hand for snacking and celery and mayonnaise are always in my fridge. However, I did'nt have sour cream, so I substituted plain fat-free yogurt. I did have to buy the tarragon, but I've wanted to get some anyway. The walnuts would have been delicious, but I did'nt realize I was out of them, so they were omitted.
Fruit with savory dishes is usually not my thing, but in this case, the tangy grapes were a great accent to the chicken. I opted for mini whole wheat pitas which were stuffed full with the creamy chicken salad. Steamed fresh mixed veggies on the side, dressed with a simple vinegarette of extra virgin olive oil, red wine vinegar, salt, pepper and parsley rounded out the meal nicely.
This recipe is a keeper in my book. Give it a try.
Do you like fruit as an ingredient in meals?