Tarragon-Thyme Honey Mustard Chicken Salad

Tarragon-Thyme Honey Mustard Chicken Salad

Tarragon-Thyme Honey Mustard Chicken Salad

GourmetRecipeVault Staff
Indulge in the exquisite flavors of our Tarragon/Thyme Chicken Salad, a dish that elegantly combines the rustic charm of garden-fresh herbs with the hearty goodness of poached chicken. Each forkful is a delightful experience, featuring tender shredded chicken breast that's been lovingly poached to perfection, then artfully tossed with crisp, finely chopped celery and subtly sharp, diced shallots. The real stars of the show are the fresh tarragon and thyme, their aromatic leaves chopped and stripped to infuse the salad with sweet and earthy undertones. This verdant medley is then adorned with a creamy blend of mayonnaise, tangy Dijon mustard, and a hint of honey, creating a dressing that's both rich and refreshingly light. The pièce de résistance is the addition of golden, toasted almond slivers, providing a delightful crunch that contrasts beautifully with the soft textures of the salad. Perfectly seasoned with just the right amount of salt and a gentle kick of black pepper, this Tarragon/Thyme Chicken Salad is a culinary masterpiece that promises to tantalize your taste buds, whether served as a sophisticated main, a charming side, or as a gourmet sandwich filling.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients
 
 

  • 1 kg Boneless and skinless Chicken breast
  • 20 stalks Celery
  • 4 Shallots
  • 4 bunches Fresh tarragon
  • 6 sprigs Fresh Thyme
  • 150 gr mayonnaise
  • 30 gr Dijon Mustard
  • 3 Granny Smith Apples
  • 12 gr salt
  • 4 gr Crushed Pepper
  • 150 gr Almond Slivers
  • 70 gr Honey
  • 1 sprig Dill and parsley This is only for garnish

Instructions
 

  • Gently poach the chicken breasts with all the thyme sprigs until fully cooked. Let the chicken breasts cool and then chop into bite-sized cubes
  • Chop celery into bite size half rounds. Should be about the same size as the chicken cubes
  • Chop the apple into cubes the same size as the chicken and celery. If not using right away, place them in a bowl of cold water with some lemon to avoid a change in color.
  • Thinly slice the shallots and chop the tarragon
  • Add the chicken, celery, apple, tarragon, almond slivers and shallots in a large bowl. Add the mayonnaise, mustard, honey and almonds and gently mix to combine.


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