Have you ever been served a soggy salad? So have I. The sad, unappealing lettuce haunts my nightmares. Even if you put the lettuce through a salad spinner, it does not dry completely. Some of the water stays on the lettuce, and when you prepare a salad with it, you are adding the water as well. You need to make sure all of the ingredients you wash are dried thoroughly so your salad does not come out mushy. People who do not understand this need to be enlightened.
I prefer to “dress” my salads so that they have a thin coat of dressing that makes the salad bright and glistening. If you overdress, the salad will be goopy and wilted. It will have a heavy, thick liquid, that, when combined with the water, will create a dish that is visually unappealing as well as unappetizing. It is important to add the dressing in small amounts, just until the salad is bright and shiny. You can always place some dressing on the side for the guest who prefers more, but please educate them as you do.
For this salad, I halved the amount of mayonnaise and added some mustard to lighten it up. It still has that creamy goodness, just less of a heavy mayo flavor. I also used chicken thigh meat, because it is more moist and just tastes better than white meat. It is perfect on a bed of lettuce, baguette, or in a sandwich.
This salad has become one of my favorites. It is a classic that combines juicy, tender bites of chicken with ingredients that complement it. The mustard and tarragon give it a savory essence. The onions and celery make every bite crunchy, and the apples complete this salad with a little bit of tang. It is super easy to make, and really is chicken salad perfection.
This recipe will serve 4 to 6 people who will adore every bite of this (not overdressed) salad.
Ingredients for Tarragon Chicken Salad:
3 cups chopped cooked chicken thighs
1/2 cup red onion, thinly sliced
1 1/2 cup Granny Smith apples, diced
1 cup celery, diced
1/2 cup mayonnaise
1/4 cup whole grain mustard
3 tablespoons fresh tarragon, chopped
1 cup toasted pecans, chopped
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Kosher salt
Freshly ground black pepper
Preheat oven to 350 degrees F.
Trim any fat off of chicken thighs.
Line a baking sheet with parchment paper.
Place chicken thighs on baking sheet.
Set timer and bake for 20-25 minutes.
Place chopped pecans on another baking sheet lined with parchment paper (or you could just use a small aluminum pan for easier clean-up).
Set new timer and roast in the same oven as chicken for 5 to 8 minutes.
Do not forget about the pecans!
When chicken is finished, cut into 1-inch cubes.
Whisk together the mayonnaise, whole grain mustard, lemon zest, and juice in a small bowl.
Set aside.
In a large bowl, mix together the chicken, 1/2 cup pecans, celery, onion, tarragon, and apples.
Slowly begin to add the dressing, small amounts at a time, until salad is lightly coated.
Taste, taste, taste!
Add more dressing as needed, bearing in mind that you do not want to overdress.
Now add salt and pepper to taste.
I recommend at least 1 teaspoon or more of the salt, and 1/2 teaspoon of the pepper, but you are the best judge.
Cover and chill for 2 to 24 hours to allow flavors to combine.
Sprinkle with remaining pecans.
It’s that simple!
