Chef’s Notes: This recipe is from a coffee shop I once worked at, and is my absolute favorite chicken salad. The only changes I made to the recipe was to add some celery for more crunch, and to toast the walnuts to intensify their flavor.
The flavor of this chicken salad is incredible…I love tarragon! Using Greek yogurt instead of all mayonnaise cuts back on the fat, adds some extra protein, and gives a little tangy zip to the flavor.
Chicken Salad with Walnuts and Tarragon
3 bone-in chicken breasts
Parsley and black pepper
1 C. chicken broth
1/2 C. walnut pieces
1/2 C. celery, diced
1/2 C. plain Greek yogurt
1/4 C. mayonnaise
2 T. tarragon
Place chicken breasts in roasting pan. Cut onion in half and add to pan. Pour in chicken broth. Sprinkle chicken with some parsley and pepper. Bake at 350 degrees for 45 minutes to 1 hour. Cool completely, then remove chicken from bone. Cut into bite-sized cubes. (Or you can use 3 cups chicken that you have on hand.)
Toast the walnuts by placing in small cast iron skillet and heat over medium heat for about 5 minutes. Shake the pan frequently to prevent the walnuts from burning. Cool completely.
In a mixing bowl, combine cooked cubed chicken, toasted walnuts, celery, yogurt, mayonnaise, and tarragon. Stir to mix thoroughly. Chill for at least an hour before serving.
(when divided by 4 servings) Calories: 400. Fat: 22. Carbs: 4. Protein: 46.
(when divided by 6 servings) Calories: 267. Fat: 15. Carbs: 2.5. Protein: 30.5.
Calculated at Spark Recipes.