Tarragon Chicken Salad (by Whole Foods Market)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.4
- Total Fat: 17.2 g
- Cholesterol: 70.8 mg
- Sodium: 266.2 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.2 g
- Protein: 27.9 g
View full nutritional breakdown of Tarragon Chicken Salad (by Whole Foods Market) calories by ingredient
Introduction
Tis is the very recipe used by Whole Foods Markets when they prepare their yummy chicken salad!Crunchy celery, almonds and onions combine with bits of chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.
Lower fat content by using "light" mayo Tis is the very recipe used by Whole Foods Markets when they prepare their yummy chicken salad!
Crunchy celery, almonds and onions combine with bits of chicken in smooth mayonnaise and tangy mustard for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken, removing the skin and bones of course. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.
Lower fat content by using "light" mayo
Number of Servings: 6
Ingredients
-
1 1/4 pounds boneless, skinless chicken breast halves (about 3)
1 cup finely chopped celery
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup slivered almonds, lightly toasted
2 tablespoons chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon pepper
Directions
Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)
In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAINHOUSTON.
In a medium bowl combine celery, mayonnaise, mustard, onions, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAINHOUSTON.