Ingredients for Marshall Field's Tarragon Chicken Salad
- 1/2 cup mayonnaise
- Tarragon Vinegar
- 1 tablespoon dried tarragon
- Salt And Pepper
- Boneless Skinless Chicken Breast
- Golden Raisins
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How to Make Marshall Field's Tarragon Chicken Salad
- In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white wine vinegar, 1 tablespoon dried tarragon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Refrigerate the mayonnaise mixture for at least 30 minutes to allow the flavors to meld (optional, but recommended).
- Place 1/2 cup raisins in a small bowl and cover with water. Let soak for 15-20 minutes.
- Drain the raisins and pat them dry with a paper towel.
- Cook 2 cups of cooked chicken (about 2 boneless, skinless chicken breasts). Once cooled, tear or chop into bite-sized pieces.
- Add the drained raisins to the chicken.
- Gradually add the chilled mayonnaise mixture to the chicken and raisins, mixing gently until the chicken is evenly coated and moist.
- Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to your liking.
- Refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to blend further. Serve chilled with fresh fruit and miniature bran muffins for a delightful light meal.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
82g
Fat
4g
Carbs
9g
