Food recipes
Creamy Tarragon Chicken Salad
Creamy Tarragon Chicken Salad Ingredients: soup, swanson chicken broth 99% fat free salt, table nuts, walnuts, english cream, sour, cultured salad dressing, mayonnaise, regular spices, tarragon, dried salt, table spic...
Creamy Tarragon Chicken Salad
Ingredients:
soup, swanson chicken broth 99% fat free
salt, table
nuts, walnuts, english
cream, sour, cultured
salad dressing, mayonnaise, regular
spices, tarragon, dried
salt, table
spices, pepper, black
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
Directions:
Preheat oven to 450 F.
Arrange chicken in a glass baking dish large enough to hold it in a single layer.
Pour broth around the chicken.
Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 F, 30 to 35 minutes.
Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.
(Discard broth or save for another use.)
Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes.
Let cool.
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl.
Add celery, grapes, the chicken and walnuts; stir to coat.
Refrigerate until chilled, at least 1 hour.
Ingredients:
soup, swanson chicken broth 99% fat free
salt, table
nuts, walnuts, english
cream, sour, cultured
salad dressing, mayonnaise, regular
spices, tarragon, dried
salt, table
spices, pepper, black
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
Directions:
Preheat oven to 450 F.
Arrange chicken in a glass baking dish large enough to hold it in a single layer.
Pour broth around the chicken.
Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 F, 30 to 35 minutes.
Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.
(Discard broth or save for another use.)
Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes.
Let cool.
Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl.
Add celery, grapes, the chicken and walnuts; stir to coat.
Refrigerate until chilled, at least 1 hour.