No Mayo Tarragon Chicken Salad With Yogurt
From freshrecipes 13 years ago
- 30 minutes to make
- Serves 4
This chicken salad sings with flavor from fresh tarragon, thyme, lemon, and a bit of onion. Tarragon has an anise-like flavor. I substitute Mediterranean style nonfat plain yogurt for mayonnaise, which adds a nice tang. Read more I find Karoun yogurt in Middle Eastern or South Asian markets. It is very thick like Greek yogurt, has a nice tang, and has only 70 calories in a half-cup. If you can't find this type of yogurt, just use plain nonfat yogurt. You can use a mix of light and dark meat, or just white meat, depending on what you want or have on hand. For the first batch I made, I used leftover roast chicken. For the next batch, I poached the chicken breast (10 minutes in boiling water followed by 10 minutes sitting in the water with the heat turned off) with several sprigs of tarragon and thyme and a spoonful of salt. This recipe is pretty versatile for substituting vegetables. My husband doesn’t like peas or jicama, so I substituted 1 cup chopped celery. I added 2 Tb chopped pecans since he’s from South Texas and loves anything with pecans. (But if you are watching your calories and fat intake, pecans will add both!) More of my original recipes are on my website rozmena.wordpress.com See less
Ingredients
- 1 cup shelled fresh English peas (about 1 lb in shell.) I suppose you could cook frozen peas, but they won’t have the same crunch as parboiled fresh ones. shopping list
- 1 cup diced cold chicken. You can use a mix of light and dark meat, or just white meat, depending on what you want or have on hand. shopping list
- 1 cup diced jicama shopping list
- 2 Persian cucumbers, chopped. (If you can’t find those, use 3/4 cup regular cucumbers.) shopping list
- ½ cup plain nonfat yogurt (Mediterranean-style is best) shopping list
- 1 tsp minced fresh tarragon shopping list
- ½ tsp minced fresh thyme shopping list
- 1 tsp. minced shallot (you can substitute red onion) shopping list
- 1 Tb. minced green onion (scallion) about 1 stalk. shopping list
- ¼ tsp. salt or to taste shopping list
- 3 grinds pepper shopping list
- 1 Tb lemon juice (juice of 1 small lemon or ½ large lemon) Meyer lemon is best shopping list
- (For a simpler chicken salad, substitute 1 cup chopped celery for the peas and jicama.) shopping list
- Optional: 2 Tb chopped pecans shopping list
How to make it
- Ingredients See Photo
- You can make the peas ahead of time and refrigerate them.
- Shell about 1 pound English peas to make 1 cup
- parboil them for 2 minutes.
- Immediately cool them in ice water. I pour them through a strainer, then place the strainer in a bowl of ice water. See Photo
- Dice chicken and jicama
- Mince tarragon, thyme, shallot and green onion.
- Combine ingredients
- Add salt, pepper and lemon juice.
- I bought some pita bread when I picked up the yogurt, so tucked my chicken salad into it. See Photo
- You can also serve a scoop on a bed of lettuce.
cooling peas in ice water
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chicken salad in pita pocket
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