Chicken Salad With Tarragon Mayonnaise

By Moira Hodgson

Published August 9, 1986

Total Time
About 1 hour
Rating
4(31)
Comments
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Ingredients

Yield:4 servings

  • 1 whole chicken, about 3 pounds

  • 2 carrots

  • 3 stalks celery, with leaves

  • 2 tablespoons parsley, chopped

  • 1 medium onion, quartered

  • ½ cup fresh tarragon leaves

  • Coarse salt and freshly ground pepper to taste

  • 2 egg yolks

  • 2 tablespoons tarragon vinegar (or more or less to taste)

  • 1 teaspoon mustard

  • About ½ cup olive oil

  • About ½ cup safflower oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 328 milligrams cholesterol; 1282 calories; 46 grams monosaturated fat; 35 grams polyunsaturated fat; 21 grams saturated fat; 108 grams fat; 3 grams fiber; 1254 milligrams sodium; 67 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove any loose fat from the cavity of the chicken. Place the chicken in a large pot and add the neck, carrots, celery, parsley, onion and a few tarragon leaves. Season with salt and pepper and bring to boil. Simmer for 45 minutes, or until the chicken is cooked. Cool. (Freeze the cooking liquid for recipes requiring chicken stock.)

  2. Step 2

    Meanwhile, make the mayonnaise. Beat the egg yolks until thick and sticky. Add the vinegar and mustard and mix thoroughly. A few drops at a time, add the olive and safflower oils, until the emulsion has thickened into a mayonnaise. Stir in the remaining tarragon leaves and season with salt and pepper.

  3. Step 3

    Skin the chicken and cut the flesh into fairly thick strips. Toss the chicken in the tarragon mayonnaise until everything is thoroughly mixed. Correct seasonings.

Tip

  • If you are transporting this on a very warm day, make sure it is properly insulated from the heat.

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Ratings

4 out of 5
31 user ratings
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Comments

Mary Steele

This reminds me of The Silver Palette New Basics Cookbook's tarragon chicken salad which includes lightly toasted pecans, celery, and a squirt of lemon juice.

Mary Steele

This reminds me of The Silver Palette New Basics Cookbook's tarragon chicken salad which includes lightly toasted pecans, celery, and a squirt of lemon juice.

Faye N

Add enough water to cover the chicken in the pot.

Elaine

What about water? I assume you need it and if so, how much?

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