Fresh tarragon adds flavor to Tarragon-Poppy Seed Chicken Salad, served in toasted, flower-shaped bread cups.
Tarragon–Poppy Seed Chicken Salad
2015-04-02 02:43:57
Yield: 8 servings • Preparation: 15 minutes • Refrigerate: 4 hours
Ingredients
- ½ cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon poppy seeds
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 cups chopped roasted chicken
- ½ cup chopped green grapes
- ⅓ cup chopped toasted slivered almonds
- 1 tablespoon minced fresh tarragon
- ¼ cup watercress
- 1 recipe Toasted Wheat Flower Cups (recipe follows)
- Garnish: finely chopped almonds
Instructions
- In a medium bowl, combine mayonnaise, rice vinegar, poppy seeds, salt, and pepper, whisking well. Set aside.
- 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.)
- Arrange watercress in bottom of Toasted Wheat Flower Cups. Place scoops of chicken salad on top of watercress.
- Garnish with chopped almonds, if desired.
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Toasted Wheat Flower Cups
2015-04-02 02:46:40
Yield: 8 cups • Preparation: 15 minutes • Bake: 17 minutes
Ingredients
- 8 slices wheat bread, such as Pepperidge Farm Farmhouse 100% Whole Wheat
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°.
- 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.
- Bake until crisp, approximately 17 minutes. Remove from pan, and let bread cups cool completely on a wire rack.
- Store in an airtight container until needed. (For optimum freshness, we recommend making bread cups the same day you plan to use them.)
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