Tarragon Chicken and Spinach Salads

by Michele Cheplic | More from this Blogger

16 May 2008 09:51 AM

Summer is still several weeks away. Yeah, try telling that to residents living along the West Coast of the U.S. where record-breaking heat is saturating the region. Highs in the mid-to-upper 90s are predicted for cities from Oregon to Arizona, which means you can bet that most household ovens will remain off today.

Rather, today might be the perfect time to try out one (or both) of the following recipes for cool and simple salads. I grew up in Hawaii and my parents prepared hearty salads for dinner on a regular basis.

The following recipes do not require turning on the oven, firing up the grill or heating up a skillet. The Tarragon Chicken Salad calls for cooked chicken, but you could easily use leftovers or pick up a bird from the deli section of your grocer to avoid having to turn on the oven. The second recipe for spinach and bacon salad could also be beefed with slices of cooked chicken or paired up with a nice gazpacho.

TARRAGON CHICKEN SALAD

Ingredients:

2 green apples, chopped into 1 1/4-inch chunks

2 red apples chopped into 1/4-inch chunks

6 cups chopped and cooked chicken breast

1 cup dried cherries chopped in half

1 cup golden raisins chopped in half

6 celery stalks chopped

Ingredients for Dressing:

4 tablespoons tarragon

4 cups mayonnaise

2 cups sour cream

4 tablespoons lemon juice

1 tablespoon white pepper

2 tablespoons granulated garlic

1 teaspoon salt

1 teaspoon pepper

Directions:

Whisk together ingredients for dressing.

Place salad ingredients into a large bowl and gently toss. Top with dressing and gently toss again right before serving.

SPINACH AND BACON SALAD

Ingredients:

1 (10 ounce) bag washed baby spinach leaves

1 cup (4 ounces) shredded or finely-diced, sharp cheddar cheese

1/3 cup packaged real bacon bits

1/4 cup thin red onion rings or strips

1/4 cup thinly sliced radishes

1/3 cup bottled red wine or raspberry vinaigrette salad dressing

1 hard boiled egg, chopped

1/2 cup herb or garlic croutons

Directions:

In a large bowl, combine spinach, cheese, bacon bits, red onion and radishes. Add dressing; toss well and transfer to serving plates.

Top with egg and croutons. Serve with freshly ground black pepper.

Related Articles:

Pasta Salads with Punch

Super Summer Salads

Super Simple Salads

Tropical Shrimp Salad

Two Different Kinds of Salad Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger