Best 6 Tarragon Thyme Chicken Salad Wc Ginger Pecans Craisins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a refreshing and flavorful chicken salad that's bursting with taste? Look no further than this sensational Tarragon Thyme Chicken Salad with Ginger Pecans and Craisins. This delightful salad combines tender chicken, fresh tarragon and thyme herbs, crunchy ginger-pecan topping, and tangy dried cranberries, creating a symphony of flavors in every bite. Perfect for a light lunch, a picnic, or as a side dish, this salad will surely impress your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

TARRAGON-THYME CHICKEN SALAD W/C. GINGER, PECANS, & CRAISINS



Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins image

A throw together salad when I didn't know what to do with 3 cooked bone-in tarragon, thyme chicken breasts -- I had no celery or green onion, so I improvised using celery seed and onion powder. Would probably taste even better with chopped celery and some green onion! :) If you dislike mayo, try it with half sour cream and half mayo -- you might like it!

Provided by KerfuffleUponWincle

Categories     Poultry

Time 1h40m

Yield 6 1/2-7 cups, 10 serving(s)

Number Of Ingredients 13

3 1/2 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
salt
dried tarragon
powdered thyme
1/2 cup minced candied ginger
1/2 cup craisins (dried cranberries)
1/2 cup apple juice
1 cup pecan halves, toasted, then chopped
1 teaspoon celery seed
1/4 cup chopped celery (optional)
1/4-1/2 teaspoon onion powder
1/4 cup chopped green onion (optional)
3/4-1 cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

Steps:

  • Roasting the chicken breasts:.
  • In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
  • Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
  • Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
  • Salad:.
  • In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
  • Pour fruit mixture over chopped chicken.
  • Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
  • Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
  • Mix well.
  • Chill overnight.
  • Serves 10-12.

Nutrition Facts : Calories 366.9, Fat 22, SaturatedFat 4.8, Cholesterol 101.7, Sodium 101.2, Carbohydrate 7.8, Fiber 1.4, Sugar 5.5, Protein 34.1

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

The Tarragon gives it a unique taste that we like better than the usual chicken salads that tend to be somewhat bland.

Provided by Little Bee

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups chicken breasts, cooked and cubed into 3/4 inch pieces (see note)
1/8 cup onion, chopped small
1/8 cup celery, chopped small
Hellmann's mayonnaise (to taste)
1 tablespoon tarragon
salt
generous amount of fresh cracked black pepper

Steps:

  • *Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.) for added flavor.
  • Mix all ingredients and chill for 1 hour.
  • Serve on a good whole grain bread or on a bed of lettuce.
  • This is a good basic recipe that you could add other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!

TARRAGON CHICKEN SALAD WITH PECANS AND FRUIT



Tarragon Chicken Salad With Pecans and Fruit image

Nice lunch on a hot day! Great served on a croissant as a sandwich. For a lighter salad, substitute 3 tbsp. plain yogurt for the mayonnaise.

Provided by Oolala

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 16

4 chicken breasts, cooked, chopped
1/2 cup celery, chopped
2 teaspoons onions, minced
2 tablespoons tarragon
1 tablespoon cider vinegar
1/4 teaspoon garlic, minced
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1/4 cup raisins
1/4 cup pecans
2 tart apples
1 bunch green grape
11 ounces mandarin orange segments
6 pieces pineapple, spears
1 bunch romaine lettuce, for garnish

Steps:

  • Combine chicken, celery, onion and seasonings with mayonnaise.
  • For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
  • Place a mound of chicken salad in center and sprinkle with raisins and pecans.
  • Arrange with various fruits and enjoy!

Nutrition Facts : Calories 388.6, Fat 17.4, SaturatedFat 3.6, Cholesterol 65.3, Sodium 368.2, Carbohydrate 38.3, Fiber 6, Sugar 26.2, Protein 23.8

TARRAGON CHICKEN SALAD



Tarragon Chicken Salad image

This is a light and easy to make chicken salad. For a less tangy dressing, use light mayonnaise instead of the sour cream. Also, green onions can be substituted for the chives, if necessary.

Provided by jessica

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 8

3 cups cubed, cooked chicken meat
1 ½ cups chopped celery
¼ cup chopped fresh chives
½ cup plain low-fat yogurt
¼ cup reduced fat sour cream
1 ½ teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste

Steps:

  • In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  • Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 3.5 g, Cholesterol 57.7 mg, Fat 5.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 1.8 g, Sodium 78.7 mg, Sugar 2.1 g

FRUITY CHICKEN SALAD WITH TARRAGON



Fruity Chicken Salad with Tarragon image

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

Provided by lutzflcat

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 12

1 ½ cups grilled skinless, boneless chicken thighs, chopped
½ red apple - peeled, cored, and diced
½ cup halved green grapes
⅓ cup toasted chopped pecans
¼ cup diced red onion
¼ cup diced celery
¼ cup mayonnaise
¼ cup low-fat plain Greek yogurt
2 tablespoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 lime, zested and juiced
salt and freshly ground black pepper to taste

Steps:

  • Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
  • Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 11.7 g, Cholesterol 55.8 mg, Fat 24.3 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.1 g, Sodium 206.7 mg, Sugar 7.1 g

TARRAGON CHICKEN SALAD



Tarragon chicken salad image

Ideal for a buffet

Provided by Antony Worrall Thompson

Categories     Buffet, Side dish, Starter

Time 50m

Number Of Ingredients 8

250ml smoked streaky bacon rashers
175ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh tarragon
6 cooked boneless chicken breasts , skinned and torn into strips
bunch of radishes , trimmed and sliced
English lettuces (I like Batavia), depending on their size
2 punnets of salad cress

Steps:

  • The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.
  • Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).
  • Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.
  • Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.

Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Use fresh herbs: Fresh tarragon and thyme are essential for this recipe. If you don't have fresh herbs, you can use dried herbs, but the flavor will be less pronounced.
  • Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
  • Let the chicken cool completely: Before you make the salad, let the chicken cool completely. This will help the flavors to meld and will make it easier to shred the chicken.
  • Use a variety of textures: This salad has a variety of textures, from the tender chicken to the crunchy pecans and craisins. This makes for a more interesting and satisfying salad.
  • Make it your own: This recipe is just a starting point. Feel free to add or subtract ingredients to suit your own taste.

Conclusion:

Tarragon thyme chicken salad with ginger pecans and craisins is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. This salad is packed with flavor and is sure to please everyone at your table.

Related Topics