Chicken Salad Tarts recipes - Uncategorized

Author: Della Taylor  

This appetizer recipe for Chicken Salad Tarts is perfect for any occasion and (almost!) Your meal is set with this chicken breast dinner recipe.

Creamy Slow-Cooker Tarragon Chicken

Creamy Slow-Cooker Tarragon Chicken
A tarragon cream sauce takes this chicken dish over the top.
Provided by: Melissa Gray
Total time: 225 minutes
Yields: 0 servings
Number of ingredients: 15
Ingredients:
  • 6 (6-oz.) bone-in, skinless chicken thighs
  • ½ teaspoon black pepper
  • 1 ¼ teaspoons kosher salt, divided
  • 1 teaspoon olive oil
  • 8 ounces small carrots with tops, cut in half lengthwise
  • 1 medium-size yellow onion, chopped (2 cups chopped)
  • 4 large garlic cloves, minced (about 1 ½ Tbsp.)
  • 2 cups lower-sodium chicken broth
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¼ teaspoon cayenne pepper
  • ¼ cup heavy whipping cream, warmed (about 80°F)
  • ¼ cup cornstarch
  • 1 cup frozen sweet peas, thawed
  • 1 ½ tablespoons chopped fresh tarragon, plus more for garnish
  • Hot cooked rice or egg noodles
How to cook:
  1. Season chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.
  2. Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining ½ teaspoon salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.
  3. Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.
Notes: Lemon-Tarragon Chicken Salad Recipe, Ingredients · ½ cup chopped pecans · ¾ cup mayonnaise · 1 tablespoon chopped fresh tarragon · 1 teaspoon grated lemon rind · 1 tablespoon fresh lemon juice

Chicken Salad Tarts

Chicken Salad Tarts
This appetizer recipe for Chicken Salad Tarts is perfect for any occasion and (almost!) too pretty to eat.
Provided by: Southern Living Editors
Total time: 18 minutes
Prep time: 10 minutes
Yields: 15 servings
Number of ingredients: 5
Ingredients:
  • 1 (1.9-oz.) package frozen mini phyllo pastry shells
  • 3/4 cup store-bought chicken salad
  • Mango slices
  • Blackberries
  • Basil sprigs
How to cook:
  1. Crisp pastry shells according to package directions; cool. Spoon chicken salad into cooled shells. Gently place 1 fresh mango sliver onto chicken salad in each shell, shaping mango sliver to resemble a flower. Place 1 small piece of blackberry and 1 small basil sprig next to each mango slice.
Notes: Chicken Salad Chick's Grape Salad Recipe, Here at Southern Living, we love Chicken Salad Chick. The brand was born in August 2007, when Stacy Brown decided to open a business to

Sesame-Crusted Chicken Breasts with Sugar Snap Pea Salad

Sesame-Crusted Chicken Breasts with Sugar Snap Pea Salad
Your meal is set with this chicken breast dinner recipe.
Provided by: Paige Grandjean
Total time: 175 minutes
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 2 medium navel oranges
  • ¼ cup light brown sugar
  • 3 tablespoons hoisin sauce
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • ¼ cup plus 1 Tbsp. low-sodium soy sauce, divided
  • 2 small red jalapeño chiles, thinly sliced crosswise (about ¼ cup), divided
  • 4 (about 9 oz. each) boneless, skinless chicken breasts
  • 1 cup mixed white and black sesame seeds
  • 1 large egg
  • 12 ounces fresh sugar snap peas, trimmed, thinly sliced lengthwise (about 4 cups)
How to cook:
  1. Grate 1 navel orange to yield about 1 teaspoon zest, and set aside. Using a sharp knife, cut along curve of each orange to remove peel and pith. Cut oranges into segments, and transfer to a large bowl. Cover and chill until ready to use or up to 8 hours. Squeeze orange scraps into a small bowl to yield about 2 tablespoons juice; set aside.
  2. Whisk together brown sugar, hoisin sauce, sesame oil, ginger, ¼ cup of the soy sauce, 2 tablespoons of the jalapeños, and reserved 1 teaspoon grated zest and 2 tablespoons orange juice in a small bowl. Reserve ⅓ cup of the marinade for dressing salad; cover and chill. Combine chicken breasts and remaining about ½ cup marinade in a large ziplock plastic bag; seal and toss to coat the chicken. Chill at least 2 hours or up to 6 hours, turning chicken occasionally.
  3. Preheat oven to 400°F. Line a baking sheet with aluminum foil; lightly coat foil with cooking spray. Place mixed sesame seeds in a medium shallow bowl. Whisk together egg and remaining 1 tablespoon soy sauce in a separate shallow bowl. Remove chicken from marinade; discard marinade. Working with 1 chicken breast at a time, dip in egg mixture and then in sesame seeds, turning until completely coated. Transfer to prepared baking sheet. Bake chicken until a meat thermometer inserted in thickest portion registers 155°F, about 25 minutes. Let rest for 5 minutes (internal temperature will continue to increase to 165°F).
  4. While chicken bakes, toss together sugar snap peas, orange segments, remaining about 2 tablespoons sliced jalapeños, and reserved ⅓ cup dressing in a large bowl. Serve chicken with Sugar Snap Pea Salad.
Notes: Creamy Slow-Cooker Tarragon Chicken, The moist, tender chicken is complemented with onion, garlic, fresh tarragon, and bright sweet peas; they cook on top of the carrots, which soak up all that Slow-cook: 3 hrs 30 mins

Tarragon Chicken Salad

Tarragon Chicken Salad
Yields: 0 servings
Number of ingredients: 14
Ingredients:
  • 2 cups diced cooked chicken
  • 1 small tart apple, cored and diced (about 1 1/2 cups)
  • 1/3 cup diced celery
  • 1/4 cup diced red onion
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup roasted and lightly salted cashews, walnuts, or pecans, roughly chopped
  • 4 cups arugula, washed and dried
  • Olive oil, for dressing arugula
How to cook:
  1. 2 cups diced cooked chicken
  2. 1 small tart apple, cored and diced (about 1 1/2 cups)
  3. 1/3 cup diced celery
  4. 1/4 cup diced red onion
  5. 3/4 cup mayonnaise
  6. 1 tablespoon fresh lemon juice
  7. 2 tablespoons chopped fresh tarragon leaves
  8. 1 tablespoon chopped fresh parsley leaves
  9. 1 tablespoon chopped fresh chives
  10. 1/4 teaspoon kosher salt, or more to taste
  11. 1/4 teaspoon freshly ground black pepper
  12. 1/3 cup roasted and lightly salted cashews, walnuts, or pecans, roughly chopped
  13. 4 cups arugula, washed and dried
  14. Olive oil, for dressing arugula
Notes: Lemon-Tarragon Potato Salad, Ingredients · 1 large shallot, thinly sliced (½ cup) · 2 tablespoons white wine vinegar · 1 (24-oz.) pkg. small (about 1½-inch round) red potatoes, quartered · 2 ½
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