May 16th, 2010
Tarragon Chicken Salad, Warm Spinach Salad, Recipes, Easy, Delaware Beaches, Ocean City, Maryland, Delray Beach, Florida
It is that time of the year when I am getting into the spirit of the summer. Rehoboth and all the beaches are getting more crowded as the opening summer season will be arriving in the next couple of weeks.
I also start thinking of the casualness that makes living on the coast such a treat. The food, the attires, the overall frame of mind.
I am thinking of recipes that can be assembled in no time. The next ones, I think you will like:
Tarragon Chicken Salad
3 lbs. boneless chicken breasts
1 cup creme fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs cut in 1″ pencil strips
1/2 cup shelled walnut pieces
1 tbsp. dried tarragon
sald and fresh ground pepper
Place chicken in a single layer on a cookie sheet. Spread evenly with creme fraiche or heavy cream and bake at 350 degrees for 25 minutes. Remove from oven and cool.
Shred meat into bite size pieces and place in a bowl.
Whisk sour cream and mayonnaise together and pour over chicken.
Add celery, walnuts, tarragon, salt and pepper to taste. Toss well.
Refrigerate, covered, at least 4 hours. Taste and correct seasonings before serving.
Makes 4 to 6 servings.
Note: You may use 2 cups leftover chicken and halve rest of ingredients. Skip the first step, of course. I do prefer to bake the chicken for this recipe but I have been known to buy a rotisserie chicken in order to save time.
As usual, make it your own. If you are on a diet buy light sour cream. I also like the creme fraiche vs. the heavy cream on this recipe.
Creme Fraiche is a soured cream. It is thicker and less sour than sour cream. You might be able to find it in the grocery store but if not add a tablespoon of buttermilk to a cup of whipping cream and heat gently. Le it sit at room temperature for about 6 hours covered with plastic. Every couple of hours stir and taste. It should get thick and have a nutty flavor. But, if this is too much to do then just use the heavy cream mentioned above as a substitution.
Warm Spinach Salad
12 oz. baby spinach leaves (8 cups)
1 cup diced red onion
1/2 cup cider vinegar
1/3 cup water
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. canola oil
8 slices bacon, diced
2 hard-boiled eggs, chopped
Place spinach and oinion in a large bowl and set aside. Combine vinegar, water, sugar, salt and pepper in a small bowl and stir until salt and sugar have completely dissolved. Set aside.
Heat oil in a large skillet over medium heat. Add bacon and cook, stirring frequently until browned, about 3 to 4 minutes. Stir in vinegar mixture and bring to a rapid boil.
Spoon the hot dressing over the spinach and onions in the large bowl. Toss for about 1 minute to slightly wilt the spinach.
To serve, spoon 2 cups of the salad onto each of 4 plates. Top each serving with half a shredded hard boiled egg.
Makes 4 servings.
Note: You may easily double this recipe. Add more bacon, more eggs, etc. Just make it your own. Enjoy!!
Talk to you later…
Tags: Delaware Beaches, Delray Beach, Florida, Recipe, Recipes, Tarragon Chicken Salad, Warm Spinach Salad
