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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

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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 to 40 minutes (until the internal temp of chicken is 165-degrees F.)
Yields: 6 to 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:
Preheat oven to 350-degrees F.
Roast the chicken off with olive oil, salt, and pepper for 35 to 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, debone, and 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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Two, New Roasted Chicken Salads

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These two recipes will have you thinking differently from the traditional ways of making chicken salad. I start off with roasting the chicken off. I have 4 bone-in, skin-on chicken breasts that I place on 2 baking sheets. Drizzle the chicken with some olive oil, and a good sprinkling of Kosher salt, and pepper. Bake in the oven at 350 degrees for about 35-40 minutes or until internal temp is 165 degrees and then set them out to cool before removing the bone, skin, and dicing them into large chunks.

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The next step is two have two large bowls to which I add different flavorings too.

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In one bowl I add 1 cup of sliced halved grapes, 1/2 a cup of chopped walnuts, 1/4 cup of golden raisins, 1 cup of chopped fresh arugula, the juice of 1/2 of a lemon, 1/4 cup of finely diced red onion, 2 ribs of celery diced small, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. In the second bowl, I add 1 mango diced, 1/4 cup of finely diced red onion, 1/2 cup of thinly sliced green onions, 1 cup of chopped fresh cilantro, 1/4 cup of toasted slivered almonds. The other ingredient that I added to my chicken salad has a Latin flair, was to add 1 cup of cooled, sauteed, Puerto Rican style Chorizo that I had chopped into bite-size pieces. This particular brand is similar to the cured Spanish style of Chorizo, and that would work just fine. This is totally optional, but if you like a bit of heat, and depth of flavor in there, this works really well. Finally a teaspoon of Kosher salt, and 1 teaspoon of black pepper. Now except for one last ingredient I add to each bowl.

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Now in the first bowl and I did not add any fresh juice. That’s because I add 1 cup of fresh salsa, and that already has lime juice in it. The second bowl I add some fresh basil pesto (store-bought is perfectly fine in this), about 2 to 3 tablespoons. So you can see that these two chicken salads will have to very different tastes. Next, I divide the diced roasted chicken in half, adding half to each of the bowls.

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Finally, I add mayonnaise to each of them. This may vary a little due to the juice from the salsa, in the one, and the fresh lemon juice in the other. What I’m saying here is start with a half a cup of mayo and then mix it all together, see if it’s the right consistency for you. You can always add a bit more but you can’t take it out if you’ve added too much. No one wants a running chicken salad right?

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The two varieties of chicken salad are so delicious even though they taste completely different.

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