Tarragon Chicken Salad

Name: Tarragon Chicken Salad
Prep time: 25 min
Total time: 2 h 20 min
Yield: About 6 cups
Ingredients: 2 bone-in chicken breasts (about 2 pounds); 2 whole chicken legs (thigh and drumstick, about 1 1/2 pounds); 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 1/4 cup small-dice red onion; 2 tablespoons champagne vinegar; 1 cup small-dice tart apple, such as Braeburn, Granny Smith, or Gravenstein; 2/3 cup small-dice celery (from about 2 medium celery stalks); 2/3 cup mayonnaise; 3 tablespoons finely chopped fresh tarragon leaves

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About 6 cups Easy

Total: 1 hr 20 mins, plus 1 hr chilling time

2 Ratings

Ingredients (11)

2 bone-in chicken breasts (about 2 pounds)
2 whole chicken legs (thigh and drumstick, about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/4 cup small-dice red onion
2 tablespoons champagne vinegar
1 cup small-dice tart apple, such as Braeburn, Granny Smith, or Gravenstein
2/3 cup small-dice celery (from about 2 medium celery stalks)
2/3 cup mayonnaise
3 tablespoons finely chopped fresh tarragon leaves

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Nutritional Information

Calories319
Fat24.3g
Saturated fat5.42g
Trans fat0.1g
Carbs2.03g
Fiber0.48g
Sugar0.94g
Protein21.79g
Cholesterol91.46mg
Sodium150.02mg
Nutritional Analysis per serving (14 servings) Powered by

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Chicken salad is often an uninspired combination of bland chicken cubes and globs of mayonnaise. In this French-inspired version, we start with meat from roasted bone-in chicken pieces, shred it, and mix it with tart apples, celery, mayonnaise, and anise-y tarragon, plus diced red onion that’s been mellowed by champagne vinegar. The result is an elegant salad that can be eaten for a light lunch with greens or served in a buttery croissant along with a refreshing wine cocktail.

Game plan: You can substitute a whole rotisserie chicken for the roasted chicken pieces in this recipe. You’ll need 4 cups of shredded meat. Try it using our homemade Mayonnaise, you won’t regret it.

by Lisa Lavery

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes.
2Remove the chicken from the baking sheet to a cutting board and let it rest until cool enough to handle, about 20 minutes. Meanwhile, place the onion and vinegar in a small, nonreactive bowl and set aside.
3When the chicken has cooled, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl (you should have about 4 cups).
4Add the onion-vinegar mixture and the remaining ingredients, season with salt and pepper, and stir to evenly combine. Taste and season with additional salt and pepper as needed. Cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour.

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