Smoked Chicken and Jicama Salad with Tarragon Dressing Recipe

Name: Smoked Chicken and Jicama Salad with Tarragon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 medium shallot, very finely chopped; 1/2 cup vegetable oil; 1/2 cup sour cream; 3 tablespoons chopped fresh tarragon; Salt and freshly ground pepper; 2 whole smoked chicken breasts (about 2 pounds), skin discarded and meat cut into thin strips (see Note); 3 Belgian endivescored, halved crosswise and thinly sliced lengthwise; 1 cucumberpeeled, halved, seeded and thinly sliced; 1/2 large red onion, halved lengthwise and thinly sliced crosswise; 1 medium jicama (3/4 pound), peeled and cut into matchsticks; 1/2 cup oil-packed sun-dried tomatoes, thinly sliced; 2 bunches arugula (1/2 pound), stemmed; 1/4 cup snipped chives

Servings: persons

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 medium shallot, very finely chopped
1/2 cup vegetable oil
1/2 cup sour cream
3 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
2 whole smoked chicken breasts (about 2 pounds), skin discarded and meat cut into thin strips (see Note)
3 Belgian endivescored, halved crosswise and thinly sliced lengthwise
1 cucumberpeeled, halved, seeded and thinly sliced
1/2 large red onion, halved lengthwise and thinly sliced crosswise
1 medium jicama (3/4 pound), peeled and cut into matchsticks
1/2 cup oil-packed sun-dried tomatoes, thinly sliced
2 bunches arugula (1/2 pound), stemmed
1/4 cup snipped chives

1
In a blender or food processor, blend the vinegar with the mustard and shallot until combined.
2
With the machine on, slowly add the oil until the dressing is emulsified.
3
Blend in the sour cream.
4
Transfer the dressing to a small bowl and stir in the tarragon.
5
Season the dressing with salt and pepper.
6
In a large bowl, toss the smoked chicken with the endives, cucumber, onion, jicama and sun-dried tomatoes.
7
Add the tarragon dressing, season with salt and pepper and toss well.
8
Arrange the arugula on plates and top with the chicken salad.
9
Garnish the salads with the snipped chives and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 medium shallot, very finely chopped, 1/2 cup vegetable oil, and more.

Yes, Smoked Chicken and Jicama Salad with Tarragon Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Chicken and Jicama Salad with Tarragon Dressing

How did you like this recipe?

Frequently Asked Questions