From the L.A. Times recipe archive: Chicken tarragon salad

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Francine just sent in a Culinary SOS looking for a chicken salad recipe from our archive:

A quick search turned up the recipe from Julienne in San Marino: poached chicken breast tossed with fresh tarragon and green onions along with crunchy celery in a creamy dressing. The recipe suggests using the salad as a spread for sandwiches -- perfect for a summer picnic!

I also found a great recipe for chicken tarragon salad with chopped toasted chopped hazelnuts from former Test Kitchen director Donna Deane, to give you a little more variety.

Enjoy, Francine! The recipes follow the jump.

Check here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to email me at noelle.carter@latimes.com. I’ll do my best to track it down!

ALSO:

134 recipes for your favorite restaurant dishes

What’s hot: Recipes from the L.A. Times Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter.com/noellecarter

JULIENNE’S CHICKEN TARRAGON SANDWICH 1/2 bunch celery, finely chopped

1/2 bunch green onions, finely chopped

1 bunch fresh tarragon leaves, chopped

1/2 cup mayonnaise, preferably homemade

1 teaspoon salt

1 teaspoon white pepper

4 chicken breast halves, poached and chopped

Herb bread

Combine celery, green onions, tarragon, mayonnaise, salt and white pepper. Mix well. Pour over chicken and toss to coat chicken well.

Use as spread for up to 6 sandwiches, preferably using herb-type bread, such as rosemary.

TARRAGON CHICKEN SALAD WITH TOASTED HAZELNUTS

Active Work and Total Preparation Time: 20 minutes plus 1 hour chilling

Some gourmet and specialty markets sell toasted, peeled hazelnuts.

1/2 cup hazelnuts

1 egg

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 tablespoon lemon juice

1/2 cup olive oil

1/2 cup canola oil

1/2 cup sour cream

2 tablespoons minced tarragon

Freshly ground pepper

4 cups diced cooked chicken

1/2 cup minced onion

1 cup chopped celery

* Toast hazelnuts on baking sheet at 350 degrees until skins start to loosen, about 5 minutes. Place nuts in towel and rub them so that skins loosen and can be removed. Chop nuts and set aside.

* Combine egg, mustard, salt and lemon juice in blender until combined. Add olive and canola oils slowly in thin steam until mayonnaise is thickened and fluffy. Stir in sour cream, tarragon and pepper to taste.

* Toss together chicken, onion and celery. Stir in mayonnaise until blended. Stir in hazelnuts. Add salt to taste. Chill 1 hour.

10 (1/2-cup) servings. Each serving: 376 calories; 197 mg sodium; 76 mg cholesterol; 33 grams fat; 3 grams carbohydrates; 18 grams protein; 0.48 gram fiber.