Tarragon Chicken Pecan Salad
One of our favorite Georgia chef and cookbook authors is Gena Knox. Her tarragon chicken salad recipe made with fresh Georgia Pecans from Watanut is out of this world delicious. Simple to make, yet has depth of flavor. A true step up from your everyday chicken salad recipes. Use only the finest fresh Georgia pecans from Watanut in this recipe and your taste buds will be delighted.
Yields 6 Servings | Prep Time: 15 minutes | Cook Time: 30 minutes
INGREDIENTS
Salad
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3 pounds bone-in, skin-on chicken breasts
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1 tbsp. olive oil
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1 cup celery, chopped
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3 tbsp. Georgia Pecans, toasted and chopped
Dressing
- 1/4 cup light mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 3 tbsp. fresh tarragon, roughly chopped
DIRECTIONS
Salad
Preheat oven to 375°F.
Place chicken on a parchment-lined baking pan, drizzle with olive oil and season with salt and pepper.
Bake for 35 minutes, or until internal temperature registers 165°F on a meat thermometer.
Once chicken has cooled, remove skin and meat from bones and chop into chunks (you should have about 3 cups).
Dressing
In a large bowl, combine mayonnaise, yogurt, lemon juice, mustard and tarragon.
Add chicken, celery and pecans to dressing ingredients. Combine well and season with salt and pepper to taste.
