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Tarragon Chicken Salad with Walnuts Gourmet Cookbook Ruth Reichel, Editor Yield: 6 - 8 servings 8 skinless, boneless chicken breast halves (3 lbs. total) 1/4 cup kosher salt 1 1/2 Tbsp. tarragon white-wine vinegar, or to taste 1 cup finely chopped celery 1/3 cup mayonnaise 1/3 cup sour cream 1 Tbsp. chopped fresh tarragon or 1 1/4 tsp. dried tarragon, crumbled, or to taste 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1 cup (4 oz.) walnuts, lightly toasted and chopped. Toast nuts by spreading on a baking sheet with sides and toasting in the middle of a preheated 350o oven until nuts are golden and aromatic, 5 - 10 mintues. Coat chicken with kosher salt in a bowl. Let stand at room temperature, turning once or twice, for 15 minutes. Rinse salt from chicken. Poach chicken in a 5 to 6-quart pot of barely simmering salted water (1 Tbsp. salt per every 4 quarts of water), uncovered, for 6 minutes. Remove from heat and let chicken stand in cooking liquid, covered, until just cooked through, 10 to 12 mintues, then cut into 3/4-inch pieces. Toss chicken with vinegar and celery in a large bowl. Whisk together mayonnaise, sour cream, and tarragon in a small bowl. Add dressing to chicken, along with salt and pepper, and stir until well combined. Serve at room temperature or chilled. Just before serving, stir in walnuts. Serve on a bed of soft-leaf lettuce. Note: Without the walnuts the salad can be made up to 1 day ahead and refrigerated, covered. Add walnuts just before serving. |
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