Want an idea on how to use the chicken I posted yesterday?  This is what I did with it.

Many chefs use tarragon to flavor chicken, and I wanted to make a salad with it.  Since it is also a major flavor component in béarnaise sauce, I wanted to incorporate those flavors, too.  But do you really think I wanted to go crazy making a béarnaise sauce, with the egg yolks and the vinegar?  Mm, not so much.  Not today, anyway.  Besides, I needed something a little less runny for a chicken salad.  Basically I just started with mayonnaise and added shallots and tarragon.  Et voilà, I came up with a béarnaise flavored dressing, perfect for a chicken salad.

tarragon chicken salad with béarnaise dressing

1 pound (450g) boneless, skinless chicken breast, cooked (I recommend the poulet en papillote.)
2 sprigs fresh tarragon, finely chopped
1/3 cup (55g) cashews, lightly toasted
pinch kosher salt
freshly ground black pepper, to taste
béarnaise dressing (recipe follows)

Cut chicken into 1/2 inch cubes. Toss with tarragon, cashews, salt and pepper, and the béarnaise dressing.

béarnaise dressing

1 teaspoon butter
1 small shallot, finely chopped
2 teaspoons white wine vinegar
2 sprigs tarragon
3 tablespoons white wine or white grape juice
1/3 cup mayonnaise

In a small saucepan, cook shallots in butter over low heat, for about 3 minutes, or until softened. Place in blender, along with the remainder of ingredients, and puree until smooth.

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6 Responses to “tarragon chicken salad with cashews and béarnaise dressing”

1. Brooke says:

   13 May 2009 at 8:34 pm

   Yummy!!!

   Pretty!!!

   Visit me!!!
2. Connie (the write one) says:

   14 May 2009 at 11:38 am

   This looks wonderful!
3. Jen T says:

   14 May 2009 at 7:52 pm

   Oh yum! Can we come have a picnic at your house, please????
4. poulet en papillote, or chicken in parchment paper | sophistimom says:

   3 August 2009 at 9:55 pm

   [...] used tarragon and shallots to echo the flavors in a béarnaise sauce (You’ll see why in tomorrow’s post!), and I think it worked well, though you could use any flavors or vegetables you want. See what you [...]
5. Daly says:

   20 August 2009 at 12:27 pm

   Thank you for sharing this recipe. I always struggle with using leftover chicken and this recipe is easy and has to be delicious. I’m gonna try it tonight!
6. Brian @ A Thought For Food says:

   13 July 2011 at 10:44 am

   One of the few things I miss from my meat eating days is chicken salad. That’s the truth. I just loved the flavors and textures. The only thing now that makes up for it is the vegan chicken salad at whole foods. But I know it wouldn’t compare in flavor to this marvelous recipe.