Tarragon is a very underused herb in my opinion. Fresh tarragon has a very mild black licorice taste to it. I might add that I cannot stand black licorice, but I do love this herb!
The French refer to it as “The king of herbs” and it pairs well with other herbs such as parsley and chives. It is very aromatic and also tastes fantastic in egg and fish dishes as well. Although today we are going to use it in one of my summer favorites of chicken salad. I prefer to use tarragon fresh but you could also use it dried. This salad has all the elements that make it taste fresh, crisp and delightful. I experimented with roasted walnuts as well so you could definitely sub out the pistachios for any nut you like best and I’m sure it would be just as tasty.
INGREDIENTS
- •2 lbs. boneless, skinless chicken breast
- •1 cup chicken broth
- •1/3 cup pistachios, chopped
- •2/3 cup reduced-fat sour cream
- •1/2 cup low-fat mayonnaise
- •2 tablespoon fresh or dried tarragon
- •1/2 teaspoon salt
- •1/2 teaspoon freshly ground pepper
- •1 1/2 cups diced celery
- •1/4 cup diced shallots
PREPARATION
1.Preheat oven to 450°F. 2.Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 160°F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. 3.Meanwhile, spread pistachios on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool. 4.Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, shallots, the chicken and pistachios, stir to coat. Refrigerate until chilled, at least 1 hour.
8 servings, 1 cup each | Active Time: 30 minutes | Total Time: 1 3/4 hours (including 1 hour chilling time)
Nutrition
Per serving : 224 Calories; 10g Fat; 2.9g Sat; 83mg Cholesterol; 6.5g Carbohydrates; 1.3g Fiber; 26.5g Protein; 372 mg Sodium; 628 mg Potassium
Tips & Notes •Make Ahead Tip: Bake the chicken (Steps 1-2) and refrigerate for up to 2 days. Cover and refrigerate the salad for up to 1 day; reserve and add the nuts just before serving.
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