Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, &

Name: Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken); salt; dried tarragon; powdered thyme; ½ cup minced candied ginger; ½ cup craisins (dried cranberries); ½ cup apple juice; 1 cup pecan halves, toasted, then chopped; 1 teaspoon celery seed; ¼ cup chopped celery (optional); 14-½ teaspoon onion powder; ¼ cup chopped green onion (optional); 34-1 cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

Servings: persons

3 12 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken)
salt
dried tarragon
powdered thyme
½ cup minced candied ginger
½ cup craisins (dried cranberries)
½ cup apple juice
1 cup pecan halves, toasted, then chopped
1 teaspoon celery seed
¼ cup chopped celery (optional)
14-½ teaspoon onion powder
¼ cup chopped green onion (optional)
34-1 cup mayonnaise (depends on how much chicken!, Can substitute half sour cream for half the mayo!)

1
Roasting the chicken breasts:.
2
In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
3
Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
4
Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
5
Salad:.
6
In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice.
7
Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
8
Pour fruit mixture over chopped chicken.
9
Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
10
Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
11
Mix well.
12
Chill overnight.

6507

kcal

Calories

684

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 3 12 lbs bone-in chicken breasts (yields about 4 1/2 cups chopped cooked chicken), salt, dried tarragon, powdered thyme, and more.

Yes, Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins 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.

That's it — enjoy your meal!

Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions