Tarragon-Walnut Chicken Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a beautiful way to serve chicken salad. Looks and tastes elegant. Thank you cooking club Ingredients:
4 boneless skinless chicken breast halves |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon tarragon wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon fresh ground pepper |
2 tablespoons walnut oil |
2 tablespoons fresh tarragon, chopped plus 4 sprigs |
1 tablespoon fresh chives, chopped |
1 cup walnuts, chopped &,divided |
1/2 cup dried apricot, chopped &,divided |
4 large lettuce leaves |
Directions:
1. Place chicken in large skillet or dutch oven.
2. Add enough water to cover chicken.
3. Bring to a gentle boil over medium high heat.
4. Reduce heat and simmer 15 minutes or until juices run clear.
5. Remove chicken from liquid.
6. Cool and cut into 1/2 cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
7. Whisk in walnut oil until blended.
8. Stir in chopped tarragon and chives.
9. Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
10. Mix well.
11. Stir in chicken.
12. Cover and refrigerate 1-2 hours or until well chilled.
13. Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
14. Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
15. *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.
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