Tarragon Chicken Salad Recipe - Cooking Index
Tarragon Chicken Salad Recipe - Cooking Index
| Salad | ||
| 3 oz | 85g | Bow-tie pasta - uncooked |
| 1 1/2 cups | 93g / 3.3oz | Cubed cooked chicken |
| 3/4 cup | 82g / 2.9oz | Sliced celery |
| 1 | Mandarin orange segments - (11 oz) drained | |
| 1 | Kiwifruit - peeled and chopped | |
| Dressing | ||
| 1 cup | 237ml | Mayonnaise |
| 1 tablespoon | 15ml | Orange peel - grated |
| 2 teaspoons | 10ml | Dijon mustard |
| 2 teaspoons | 10ml | Chopped fresh tarragon or 1/2 teaspoon - (2 to 3) |
| Tarragon leaves |
Cook bows to desired doneness as directed on package. Drain; rinse with cold water.
In large bowl, combine cooked bows, chicken, celery, and orange segments.
In small bowl, combine all dressing ingredients, blend well.
Pour dressing over chicken mixture; toss lightly.
Cover; refrigerate several hours to blend flavors.
Just before serving, gently mix in kiwifruit.
Source:
Cooking Light, Nov/Dec 1994, page 187
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