Tarragon Chicken Salad II31 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 2 hr
“This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.” - by SUPERMOM12
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
- In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.
Amount Per Serving (6 total)
- 581 cal
- 45.8 g
- 27.7 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"This is a very good chicken salad recipe. Don't hesitate to use it. Next time I will only put 1 cup of Mayonnaise. I mixed in about 3/4 cup of the red onion because my children don't like onions an..." See mored I added a handful (approximately 1/2 cup) of Dry Roasted Pine Nuts. I'll bet cashews would be good in it if you don't have the pine nuts. My kids loved it and didn't say anything about the onions. Wow...what an accomplishment!"
"I really enjoyed this one. Very subtle flavor that would be liked by most. Used canned chicken from Sam's Club...." See more"
"I rate recipes based on how they work when done by the book. This one needed substantial tweaking. Halve the mayo and mix. Add more mayo as needed. Hint: More finely-chopped chicken needs more mayo. R..." See moreeduce the chopped parsley to 1/2 cup. I had to use dried tarragon which I increased to 1 tbsp. Dice the celery so it's less distracting. Consider swapping halved red grapes for the raisins. Not including salt and pepper is a big oversight. Use a pinch of each. Mix well and refrigerate at least several hours or overnight for the flavors to blend."
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