Tarragon-Walnut Chicken Salad

Total Time
Prep 25 mins
Cook 20 mins

This is a beautiful way to serve chicken salad. Looks and tastes elegant. Thank you cooking club

Ingredients Nutrition


  1. Place chicken in large skillet or dutch oven.
  2. Add enough water to cover chicken.
  3. Bring to a gentle boil over medium high heat.
  4. Reduce heat and simmer 15 minutes or until juices run clear.
  5. Remove chicken from liquid.
  6. Cool and cut into 1/2" cubes In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper.
  7. Whisk in walnut oil until blended.
  8. Stir in chopped tarragon and chives.
  9. Reserve 2 Tbs of the apricots and 2 Tbs walnuts for garnish, then add remainder to mayonnaise mixture.
  10. Mix well.
  11. Stir in chicken.
  12. Cover and refrigerate 1-2 hours or until well chilled.
  13. Place 1 lettuce leaf on each plate and mound chicken salad onto leaves.
  14. Sprinkle with reserved walnuts and apricots, then garnish with tarragon sprigs.
  15. *Ifyou don't have walnut oil you can toast the walnuts before chopping them to bring out their flavor and substitute 2 Tbs of cream for the walnut oil.


Most Helpful

Fantastic! I made this last night and couldn't wait for lunch today to try it. I added some dry minced onion and peppercorns and white wine to the pot the chicken cooked in, so it was delicately flavored already. This dressing is a superb combination of tastes.

ReeLani October 20, 2004

I made this chicken salad for lunch yesterday and ate it rolled up in a low-carb wrap. I just bought a bottle of walnut oil that I really wanted to use and found this recipe...I really couldn't taste the flavor of the walnut oil. The only thing different was that I skipped the dried apricots because of my diet. Overall, it's a good recipe. Thank you!

Grace Lynn July 19, 2004

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