Tarragon Chicken Salad II

SUBMITTED BY: SUPERMOM12 PHOTO BY: RandySweet

"This is a very good chicken salad recipe I learned from my grandmother. Even children will enjoy this one."

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound skinless, boneless chicken breast halves
1 1/2 cups chopped celery
1 1/2 teaspoons chopped fresh tarragon
1 cup chopped fresh parsley
1 1/2 cups mayonnaise
1 cup raisins
1 cup diced red onion

READ REVIEWS (14)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange the chicken in the baking dish, cover, and bake 25 minutes in the preheated oven, until juices run clear. Remove from heat, cool, and shred.
In a large bowl, mix the shredded chicken, celery, tarragon, parsley, mayonnaise, raisins, and onion. Refrigerate 1 hour, or until chilled, before serving.

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REVIEWS

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Reviewed on Oct. 12, 2004 by rookieswife

This is a very good chicken salad recipe. Don't hesitate to use it. Next time I will only put 1 cup of Mayonnaise. I mixed in about 3/4 cup of the red onion because my children don't like onions and I added a handful (approximately 1/2 cup) of Dry Roasted Pine Nuts. I'll bet cashews would be good in it if you don't have the pine nuts. My kids loved it and didn't say anything about the onions. Wow...what an accomplishment!

20 users found this review helpful

Reviewed on Apr. 16, 2005 by JDVMD

I really enjoyed this one. Very subtle flavor that would be liked by most. Used canned chicken from Sam's Club.

10 users found this review helpful

Reviewed on Nov. 16, 2007 by bjared

This is a really great recipe! I used a rotisserie chicken instead per a friend's suggestion. Very GOOD. I did not use the raisens, and I used maybe 3/4 cup mayo- maybe even less. I would start with less and add in to your liking.

4 users found this review helpful

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