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Recipe Detail Page
Chicken Salad with Tarragon Dijon Vinaigrette
Summer 2007
This vinaigrette is also delicious drizzled over steak or a roasted vegetable salad.
Serves 4
3 cups (750 mL) bite-size chunks cooked chicken,
about 1 deli-roasted chicken, skinned
½ to 1 small Granny Smith apple, very thinly sliced in wedges
1 celery stalk, finely diced
¼ cup (50 mL) diced red onion
¼ cup (50 mL) toasted pecans halves, chopped
Bibb lettuce leaves (optional)
1. Toss chicken with apple, celery and onion in a bowl. Toss with about ¼ cup (50 mL) dressing (recipe below) or enough to coat. Then toss with nuts, taste and add more dressing if you wish. Serve with bibb lettuce leaves.
Serves 4
Tarragon Dijon Vinaigrette
2 tbsp (25 mL) white wine vinegar
½ tsp (2 mL) Dijon mustard
1 garlic clove, crushed
¼ tsp (1 mL) each salt and pepper
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) chopped tarragon leaves
1. Whisk vinegar with Dijon, garlic, salt and pepper in a small bowl. While whisking, drizzle in oil. Stir in tarragon.
Makes 1/2 cup (125 mL) dressing
