Tarragon Chicken Salad With Toasted Hazelnuts

2 days ago 4

Democracy Dies successful Darkness

Serve this connected a furniture of butter, Bibb oregon Boston lettuce, and it is simply a repast by itself. The dressing is casual to marque and tin besides beryllium utilized for murphy crockery and coleslaw, among different things.

Use pasteurized eggs if you person concerns astir ovum safety.

The boiled dressing tin beryllium refrigerated successful an airtight instrumentality for respective weeks. For champion flavor, formal the crockery (without the hazelnuts), screen and refrigerate for 1 hr earlier serving. Add the hazelnuts and flip to harvester conscionable earlier serving.

Adapted from "Dishing Up Maryland," by Lucie L. Snodgrass (Storey Publishing, 2010).

Ingredients

For the dressing

3 ample eggs (see headnote)
1 cupful full oregon low-fat milk
2 tablespoons flour
2 tablespoons sugar
1 spoon salt
1 spoon powdered mustard
1 spoon celery seed
1/2 spoon freshly crushed achromatic pepper
1/2 cupful pome cider vinegar, heated

For the salad

3 oregon 4 boneless, skinless cooked chickenhearted bosom halves, chopped into tiny cubes oregon 1/2-inch dice (4 cups)
2 ribs to 3 ribs celery, chopped (1 cup)
Leaves from 2 stems tarragon, chopped (1 tablespoon)
1/3 cupful regular oregon low-fat sour pick (do not usage nonfat)
1 tablespoonful tarragon vinegar
1 spoon oversea salt
1/4 spoon freshly crushed achromatic pepper
1 cupful hazelnuts, lightly toasted (see NOTE)

Nutritional Facts

Per serving (using low-fat beverage and sour cream)

Calories
490
Fat
28 g
Saturated Fat
4 g
Carbohydrates
11 g
Sodium
780 mg
Cholesterol
150 mg
Protein
51 g
Fiber
4 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Dishing Up Maryland," by Lucie L. Snodgrass (Storey Publishing, 2010).

Tested by Bonnie S. Benwick.

Published April 20, 2010

Updated March 13, 2026