Tarragon-Dill Grilled Chicken Salad Recipe
Grilled chicken lends smoky flavor to a flavorful summer salad featuring sweet and crunchy grapes and apples in a mayonnaise-sour cream dressing seasoned with fresh tarragon and dill.
I wanted to try this recipe because the chicken is grilled, and wow did it make a difference! This is definitely my new favorite summer salad. I spread it on mini croissants for finger sandwiches at a party, and it was a HUGE hit--they were the first thing to go from the buffet table. I reserved some leftovers for myself and it was even better the next day after the flavors had melded. I didn't use nuts since I was making it for a group, but I think they would go great in it too. Thanks for a great recipe!
Really good, just a little bit of spice to the chicken but the dressing really cools it down. I have found that I usually don't need as much dressing as the recipe calls for, I guess it depends on how much mayo you normally like in your salad.
Tarragon chicken salad with a hint of kelp in the yogurt-based dressing is the perfect dish to make for entertaining or barbeques.
This chicken salad is sweet and juicy from fruit, crunchy from pecans, and has a savory herb element from fresh tarragon. It's perfect served over greens or on a croissant.
Red grapes add a burst of color and sweetness to this quick sandwich filling.
This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one.
Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you'll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.
Leftover chicken and rice are elevated into a delicious summertime salad thanks to lemon juice, olives, bacon, and barbeque sauce in this salad recipe.