Tarragon Chicken Salad
Submitted by Kramnation
Tarragon chicken salad dressed in a light yogurt sauce built on a white wine, shallot, and fresh tarragon reduction, then plated with new potatoes and crisp green beans. A composed, mayo-free chicken salad.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
3 hrsThis is chicken salad with a French accent, lighter and more composed than the mayo-bound deli kind. The dressing skips mayonnaise entirely. Dry white wine, minced shallots, and fresh tarragon cook down until the liquid vanishes, concentrating that anise-sweet herb flavor before it folds into cool plain yogurt.
Letting the yogurt dressing chill for a few hours is what gives the tarragon time to bloom all the way through, so don’t rush it.
Rather than tossing everything together, the salad is plated as a composed platter: the dressed chicken mounded in the center, ringed by tender new potatoes and crisp-tender green beans tossed lightly in oil. Cooking the potatoes and then the beans in the same water builds a little extra flavor and saves a pot.
Thin strips of red onion add a sharp bite against the creamy chicken.
Kitchen Tips
- Roast the chicken a day ahead and chill it. Cold, firm meat cubes cleanly instead of shredding into mush.
- Cook the wine-shallot-tarragon mixture until the liquid is fully absorbed, or the dressing turns watery.
- Pull the green beans while still crisp-tender and bright. Overcooked, they go drab and limp on the platter.
- Make the yogurt dressing several hours ahead so the tarragon flavor has time to develop.
Variations
- Use leftover rotisserie or poached chicken to skip the long roast.
- Stir a spoonful of Dijon mustard into the yogurt for extra tang.
- Swap the green beans for asparagus, or add halved cherry tomatoes for color.
Ingredients
Directions
Remove Giblets and Neck From Chicken. Rinse Chicken and Pat Dry. Place Chicken in A Large Cooking Bag.
Seal Bag According To Package Directions. Cut Slits in Top Of Bag.
Place Chicken and Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Until drumsticks Move Easily. Remove From Bag and Let Cool.
Skin and Bone Chicken; Cut Into ½ in. Pieces. Cover and Chill. Combine Wine, Shallots, Tarragon, ⅛ teaspoon Salt and ⅛ teaspoon Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed.
Combine Herb Mixture and Yogrut in A Medium Bowl. Cover and Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan.
Add Potatoes; Cover, Reduce Heat and Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid.
Set Potatoes Aside. Wash Beans, Trim Ends and Cut in Half. Return Reserved Liquid To A Bowl.
Add Beans, Cover, Reduce Heat and Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes and Beans; Add Oil, ⅛ teaspoon Salt and ⅛ teaspoon Pepper, Tossing Gently. Cover and Chill. Combine Reserved Chicken, Yogurt Mixture and Purple Onion.
Spoon Into Center Of A Serving Platter. Arrange Potatoes and Green Beans Around Chicken Mixture.
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