Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A throw together salad when I didn't know what to do with 3 cooked bone-in tarragon, thyme chicken breasts - I had no celery or green onion, so I improvised using celery seed and onion powder. Would probably taste even better with chopped celery and some green onion! :) If you dislike mayo, try it with half sour cream and half mayo - you might like it! Ingredients:
3 1/2 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken) |
salt |
dried tarragon |
powdered thyme |
1/2 cup minced candied ginger |
1/2 cup craisins (dried cranberries) |
1/2 cup apple juice |
1 cup pecan halves, toasted, then chopped |
1 teaspoon celery seed |
1/4 cup chopped celery (optional) |
1/4-1/2 teaspoon onion powder |
1/4 cup chopped green onion (optional) |
3/4-1 cup mayonnaise (depends on how much chicken!, can substitute half sour cream for half the mayo!) |
Directions:
1. Roasting the chicken breasts:.
2. In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
3. Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
4. Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
5. Salad:.
6. In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
7. Pour fruit mixture over chopped chicken.
8. Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
9. Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
10. Mix well.
11. Chill overnight.
12. Serves 10-12.
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