Tarragon–Poppy Seed Chicken Salad

Fresh tarragon adds flavor to Tarragon-Poppy Seed Chicken Salad, served in toasted, flower-shaped bread cups.

Tarragon–Poppy Seed Chicken Salad
Yield: 8 servings • Preparation: 15 minutes • Refrigerate: 4 hours
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  1. ½ cup mayonnaise
  2. 1 tablespoon rice vinegar
  3. 1 teaspoon poppy seeds
  4. ¼ teaspoon salt
  5. ⅛ teaspoon ground black pepper
  6. 2 cups chopped roasted chicken
  7. ½ cup chopped green grapes
  8. ⅓ cup chopped toasted slivered almonds
  9. 1 tablespoon minced fresh tarragon
  10. ¼ cup watercress
  11. 1 recipe Toasted Wheat Flower Cups (recipe follows)
  12. Garnish: finely chopped almonds
  1. In a medium bowl, combine mayonnaise, rice vinegar, poppy seeds, salt, and pepper, whisking well. Set aside.
  2. In the work bowl of a food processor, pulse chicken until finely chopped. Add chicken, grapes, almonds and tarragon to mayonnaise mixture, stirring to combine. Refrigerate in a covered container until cold, at least 4 hours. (Chicken salad may be made a day in advance and refrigerated until needed.)
  3. Arrange watercress in bottom of Toasted Wheat Flower Cups. Place scoops of chicken salad on top of watercress.
  4. Garnish with chopped almonds, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Toasted Wheat Flower Cups
Yield: 8 cups • Preparation: 15 minutes • Bake: 17 minutes
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  1. 8 slices wheat bread, such as Pepperidge Farm Farmhouse 100% Whole Wheat
  2. 2 tablespoons melted butter
  1. Preheat oven to 350°.
  2. Using a rolling pin, roll bread slices until thin to make flexible. Using a 4-inch flower-shaped cutter, cut 8 shapes from bread. Press bread shapes into 8 wells of a 12-well whoopee pie pan, and brush surfaces with melted butter.
  3. Bake until crisp, approximately 17 minutes. Remove from pan, and let bread cups cool completely on a wire rack.
  4. Store in an airtight container until needed. (For optimum freshness, we recommend making bread cups the same day you plan to use them.)
TeaTime Magazine https://www.teatimemagazine.com/
 From Afternoon Tea, published 2013


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