Chicken Salad Sandwiches with Fresh Tarragon – The Last of the Summer Potluck Recipes

Meditation Rocks
© CKATT 2012

The weather has cooled down considerably.  This last poached chicken recipe is to commemorate the heat wave and the coming of fall like weather.  I saw a red leaf last week.  (It’s a ‘comin’,  don’t cha know… that north country cold from the borderline.)

Thanks to Martha Stewart’s “Everyday Food” for this recipe. Poached chicken makes a very fine chicken salad sandwich filling.  This recipe includes the method of poaching.  Works great!  The tarragon was fresh and I substituted sliced almonds that were pan roasted for the walnuts and left out the golden raisins.  Richard put this together with ease.  My preference is for non-sweet flavor in this recipe.  Using yogurt and mayonnaise added a dimension of substance and cut the usual mayo laden overload taste in regular chicken salad. The fresh tarragon was the surprise flavor enhancement  (Dat’s nice.)  This was made for a large group; it was adjusted accordingly for the crowd and served without bread.

Tarragon Poached Chicken Salad


“Cooking chicken breasts slowly in simmering water ensures they’ll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns.” Retrieved from Everyday Food August 18, 2012.

Prep Time – 15 minutes

Total Time – 1 hour

Yield – Serves 4


2 boneless, skinless chicken breasts (about 1 pound total)

1 small yellow onion, halved and peeled

Coarse salt and ground pepper

1/4 cup chopped toasted walnuts

2 tablespoons golden raisins

1 celery stalk, finely chopped

1/2 small red onion, finely chopped

3 tablespoons mayonnaise

1/4 cup nonfat plain Greek yogurt

2 teaspoons chopped fresh tarragon leaves

Bread and lettuce leaves, for serving


“In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)

Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Cook’s Note

Poached chicken is endlessly versatile. Try it tucked into tacos, stirred into soups, or tossed into salads.”

Try it you’ll like it.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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