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Tarragon chicken salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Deliciously refreshing salad with pre-roasted chicken for easy prep. Ideal for upcoming warm days.
Ingredients:
  • 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 1 large roast chicken
  • 4 celery sticks, ends trimmed, thinly sliced diagonally
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 125.00 ml loosely packed coarsely chopped fresh tarragon
  • 1 x 100g pkt toasted slivered almonds
  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 85g (1/3 cup) sour cream
  • 20.00 ml white wine vinegar
  • 23.40 gm Dijon mustard
  • 12 small butter lettuce leaves, to serve
Instructions:
  • Boil asparagus in a large saucepan of salted water for 2 minutes until bright green and slightly crisp-tender. Drain and cool under cold running water.
  • Separate the tender chicken meat from the bones, discard bones, skin, and excess seasoning. Tear the chicken into smaller pieces and combine them with asparagus in a spacious bowl. Mix in celery, half of the green shallot, tarragon, and almonds. Gently stir until all ingredients are coated. Taste, then season with salt and pepper as needed.
  • In a bowl, mix together mayonnaise, sour cream, lemon juice, vinegar, mustard, and remaining tarragon. Season with salt and pepper to taste. Add one-third of the mixture to the chicken and toss to combine.
  • In a large serving bowl, layer the lettuce, chicken mixture, and drizzle with the remaining dressing. Finish by sprinkling with the remaining green shallot and almonds before serving.

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