Amanda Frederickson’s Tarragon Chicken Salad with Crème Fraîche
Amanda Frederickson’s Tarragon Chicken Salad with Crème Fraîche
This updated take on the classic chicken salad has one of my favorite flavor combinations: chicken and tarragon. Plus, it is not a heavy mayonnaise-based chicken salad. Rather, it is a light salad that uses a vinaigrette as the base and a dollop of creme fraiche to add some creaminess.
Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.
Ingredients
Directions
Combine 1⁄2 diced red onion and 2 tablespoons of red wine vinegar in a small bowl. Let sit for about 5 minutes, until the red onion is pickled. Combine the red onion and vinegar with diced chicken from 1 whole rotisserie chicken, 1⁄2 diced cucumber, and 1⁄2 bulb thinly sliced fennel in a large bowl and toss well. Add 3 tablespoons of chopped fresh tarragon. Season with salt and pepper and set aside.
Warm 1⁄4 cup of olive oil in a large skillet over medium heat. Add 1 cup fresh rye bread crumbs (see page 44) and toast for about 3 minutes or until the edges become golden brown. Remove from the pan and place on a paper towel–lined plate.
In a medium bowl, whisk 1⁄2 cup of crème fraîche until it is creamy.
Assemble a serving by laying down a couple of pieces of lettuce per serving. Top with the chicken and red onion mixture, followed by a dollop of crème fraîche and a sprinkle of the rye bread crumbs. Add more fresh tarragon for garnish. Repeat for additional servings or store the leftover ingredients in an airtight container in the fridge up to 3 days to assemble later.
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Ingredients
Directions
Combine 1⁄2 diced red onion and 2 tablespoons of red wine vinegar in a small bowl. Let sit for about 5 minutes, until the red onion is pickled. Combine the red onion and vinegar with diced chicken from 1 whole rotisserie chicken, 1⁄2 diced cucumber, and 1⁄2 bulb thinly sliced fennel in a large bowl and toss well. Add 3 tablespoons of chopped fresh tarragon. Season with salt and pepper and set aside.
Warm 1⁄4 cup of olive oil in a large skillet over medium heat. Add 1 cup fresh rye bread crumbs (see page 44) and toast for about 3 minutes or until the edges become golden brown. Remove from the pan and place on a paper towel–lined plate.
In a medium bowl, whisk 1⁄2 cup of crème fraîche until it is creamy.
Assemble a serving by laying down a couple of pieces of lettuce per serving. Top with the chicken and red onion mixture, followed by a dollop of crème fraîche and a sprinkle of the rye bread crumbs. Add more fresh tarragon for garnish. Repeat for additional servings or store the leftover ingredients in an airtight container in the fridge up to 3 days to assemble later.