This is an easy way to cut some of the unnecessary fat out of the traditional chicken salad. I love chicken salad. Grapes and walnuts or just plain tarragon – it’s the best picnic food there is! I used gherkins to add some sweetness to this tarragon chicken salad, and I have to say, this is certainly an approach that will be added to my standard chicken salad repertoire.
- 2 lbs bone-in chicken breasts
- 1/2 cup white wine
- 1/4 cup mayonnaise
- 1/2 cup greek yogurt
- 2 shallots, finely diced
- 1/4 red onion, finely diced
- 2 tsp celery seed
- 2 Tbsp freshly chopped herb (tarragon, thyme, oregano, dill, chives – I used tarragon and chives)
- sea salt and freshly ground pepper, to taste
- good handful sweet gherkins (about 1/4 cup) sliced thinly
- small pinch of sugar, to taste
- 1 Tsp white wine vinegar
- 1 baguette, thinly sliced
- romaine lettuce leaves
Place chicken in a deep bowl, cover completely with water and 1/2 cup wine, and boil over high heat. Reduce the heat to medium, and simmer for about 10 minutes. If you’re using boneless breasts, simmer for about 5 minutes. Remove the pot from the heat, and allow chicken to absorb the hot wine/water for an additional 15 minutes. Remove from the water. The result will be moist, delectable chicken breast. When the chicken is cool to the touch, chop into small bite-sized chunks or use 2 forks to pull the chicken from the bone.
In a bowl, combine the yogurt, mayonnaise, white wine vinegar, shallots, onion, celery seed, sliced gherkins, and chopped herbs. Whisk until well combined. Taste and adjust seasoning by adding salt, pepper, and a bit of sugar. Add the chicken and combine until well coated. Put in the refrigerator for 30 minutes, or overnight.
Preheat the oven to 400 degrees. On a non-stick cookie sheet, spread out the sliced baguettes, thinly coat with butter, season with salt and pepper, and bake until crispy, about 7 minutes.
To assemble, lay a slice of baguette on a plate, layer with small leaves of romaine, and add a generous spoonful of the chicken salad on top.