Tarragon Chicken Salad

Tarragon Chicken Salad
David Prince
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preparation
20
minutes
cooking
35
minutes
Serves 4

Ingredients

3
6-ounce boneless, skinless chicken breasts
1
tablespoon
olive oil
1/2
cup
mayonnaise
1/4
cup
chopped tarragon
1
teaspoon
grated lemon zest plus 1 tablespoon fresh lemon juice
2
sliced scallions
2
sliced celery stalks
kosher salt and black pepper
1
pound
watercress, thick stems removed

Directions

  1. Heat oven to 400° F. Rub the chicken breasts with oil. Place on a rimmed baking sheet and roast until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, mix together the mayonnaise, tarragon, and lemon zest and juice. Fold in the chicken, scallions, and celery; season with ¾ teaspoon salt and ½ teaspoon pepper. Serve over the watercress.

 

Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 257
  • Fat 29 g
  • Sat Fat 4 g
  • Cholesterol 80 mg
  • Sodium 632 mg
  • Protein 29 g
  • Carbohydrate 3 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 163 mg
What does this mean? See Nutrition 101.

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