tarragon chicken salad

Almost twenty years ago a favorite aunt, who has since passed away, found a recipe for tarragon chicken salad in her local newspaper, and tried it. She like it very much, and so did I. I’ve made this recipe many times over the years, and have changed it ever so slightly. Each time I make it I remember my aunt, and that puts a smile on my face.

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This chicken salad is nice on its own, or on a green salad (as in the photo below), and especially good on croissants or sourdough bread.

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Tarragon Chicken Salad

1/4 cup mayonnaise

2 tablespoons sour cream

1/2 teaspoon mustard of your choice (I prefer horseradish mustard, but use Grey Poupon or Spicy Brown mustard when that’s not available.)

1 teaspoon white wine or red wine vinegar

2 cups chopped or shredded cooked chicken

1 tablespoon dried or fresh chopped tarragon

salt and pepper

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In a large bowl, blend together mayo, sour cream, mustard, and vinegar.

Stir in the chicken and tarragon.

Season with salt and pepper, if desired.

Serve immediately, or chill, covered, for up to one day. Personally, I prefer for it to chill at least one hour before serving.

*Note: This recipe can easily be doubled or tripled.

taco salad

My plan for dinner tonight was taco stew. While the onions and a few scallions were cooking in the oil I gathered the other necessary ingredients, starting with enchilada sauce. Well wouldn’t you know I am completely out of enchilada sauce. This astounds me, because I typically purchase at least one can each week at the grocery story. Or, I did, at one point, but then had such a stash that I stopped doing so. But I really didn’t think I’ve used them all up, yet the absence of enchilada sauce on my pantry shelves proves otherwise.

While searching frantically in the pantry, I took many items out thinking the enchilada sauce might be hiding behind bulky items. I found half a package of taco shells. Some really nice organic yellow corn taco shells that I had forgotten I had.

Hmmmm… this got me thinking. I could switch from taco stew to tacos. Sure! That would work.

But I didn’t want tacos, mainly because I get frustrated when the taco shells break at the first bite.

Okay, the other ingredients could be a salad and the broken taco shells can go on top…. voila! … taco salad!

After eating a large bowl of this salad, I was shocked that I don’t make this more often. So good. So easy. Ridiculously simple. I will be putting this meal into the rotation more often. And I will be adding enchilada sauce to my grocery list … for next time!

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Taco Salad

In a skillet saute chopped onions and scallions in olive oil or canola oil. Add 1 pound ground turkey breast and cook through.

Add a few tablespoons of taco seasoning.

Lower the heat and add about 1/2 cup salsa. Stir well.

Drain 1 can black beans, and add to the skillet. Stir well and cover.

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In a bowl start with cleaned and chopped romaine lettuce.

Add chopped tomatoes.

Add a large scoop of the meat and bean mixture.

Crush one taco shell and put that in the bowl.

Top it all off with shredded Mexican cheese and a scoop of sour cream.

Enjoy… dinner is done!