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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Chicken And Tarragon Salad Tostadas

on December 29, 2014

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Roasting your chicken with skin on and bone in makes such a difference on how moist and flavorful your chicken turns out to be. This roasted chicken and tarragon salad is to die for. It may be the sweet green grapes, or maybe the hint of the anise flavor the tarragon brings to the table. Now tarragon can overpower a dish, especially if you’re using the fresh and not the dried herb. It’s all about the balance of the sweet and the savory in this recipe.

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First, I roast off two large chicken breasts,with a drizzle of olive oil, salt and pepper. I let it cool long enough to where I can handle the chicken to remove the bone and skin. Then I just dice it into large chunks. You could shred it also if you like, but I think the chunks look better in the recipe.

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While the chicken is roasting, I get all my veggies and flavorings ready to go in. I have green grapes that I halved, red onions diced small, some large diced celery ( including some of the leafy tops chopped), finely chopped fresh tarragon, and some ruffly chopped pistachios.

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To the diced roasted chicken, I add all the veggies and flavorings, with a sprinkle of salt and pepper. Next I add some really good mayonnaise, and gently mix all this together. While the roasted chicken is still warm it will absorb the flavors of everything you add to it even better. That’s all there is to this.

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Prep time: 15 minutes
Cook time: 35-40 minutes ( or until the internal temp of chicken is 165 degrees)
Yields: 6-8 tostadas

Ingredients:
2 large chicken breasts, bone in skin on
Olive oil
2 tablespoons of Kosher salt ( 1 to season the chicken, and 1 for the salad)
2 teaspoons of black pepper ( 1 to season the chicken, and 1 for the salad)
1-1/2 cups of large diced celery ( optional include their leafy tops)
1/2 a cup of finely diced red onion
2 cups of green grapes that have been halved
1 tablespoon of finely chopped fresh tarragon leaves
1/4 cup of chopped pistachios
3/4’s of a cup of mayonnaise
1 package of Tostadas

Directions: Oven set at 350 degrees, roast the chicken off with olive oil, salt and pepper for 35-40 minutes or until the internal temp is 165 degrees. Pull the chicken out and let cool long enough to handle to remove the skin, bones an dice the chicken up into large chunks. While the chicken is roasting cut the veggies, nuts, and tarragon up. When the chicken is diced up add all the ingredients into a large bowl and mix together gently. You can place this into the refrigerator until your ready to eat, or scoop some onto a tostada, and eat right away.

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One response to “Roasted Chicken And Tarragon Salad Tostadas

  1. Moyia says:

    Tarragon is one of my favorite spices, especially in chicken. ! Love this Linda!

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