Chicken Salad with Tarragon, Pecans and Cranberries
8 servings
45 minutes
This refined chicken salad with tarragon, pecans, and cranberries embodies French gastronomic elegance. Its recipe roots can be found in classic French culinary traditions where the freshness of ingredients plays a key role. Tender chicken meat is infused with the aroma of tarragon, giving the dish a noble spicy note. Pecans add a pleasant crunch, while the sweet-sour cranberries refresh and balance the flavor. A creamy sauce made from mayonnaise and tarragon vinegar ties all components into a harmonious blend. This salad is perfect for a light lunch or an exquisite appetizer, and its flavor nuances make it a true find for gourmets.
1
Preheat the oven to 200 degrees. Drizzle chicken breasts with olive oil and generously season with salt and freshly ground pepper. Place on a baking sheet and roast for 45 minutes until cooked through. Remove from the oven and let cool to room temperature.
- Skin-on chicken breast: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
When the chicken cools down, remove the skin and chop the breast into small pieces. Place it in a large bowl, add chopped celery, minced shallots, tarragon, cranberries, and pecans.
- Skin-on chicken breast: 2 pieces
- Shallot: 1 piece
- Celery: 2 stems
- Fresh tarragon: 20 g
- Dried cranberries: 65 g
- Pecan: 1 glass
3
In a separate bowl, whisk together mayonnaise, vinegar, salt, and pepper. Add the sauce to the chicken and mix well.
- Mayonnaise: 135 g
- Tarragon vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste