Tarragon Chicken Salad In Cream Puff Shells Recipe
Foodie, are you looking for a Tarragon Chicken Salad In Cream Puff Shells recipe? Made with Chicken, Tarragon Chicken Salad In Cream Puff Shells is a mouth-watering dish. This Tarragon Chicken Salad In Cream Puff Shells when served as Main Dish is sure to please your family members. Trust me! I am saying that you must try this Tarragon Chicken Salad In Cream Puff Shells.
Ingredients
1 recipe whole wheat cream puff shells baked, cooked, and split
2 medium whole chicken breasts, split and skinned
2 cups chicken broth plus enough water to cover the breasts
1/3 cup Pommery mustard
3 tablespoons red wine vinegar
3 tablespoons walnut oil
3 tablespoons vegetable oil or 6 tablespoons vegetable oil, if not using walnut oil
1 tablespoon dried tarragon, crumbled
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1/2 cup light cream
1 cup coarsely chopped walnut pieces, lightly toasted
1 cup thinly sliced scallions, including most of the green parts
1 cup finely shredded
Gruyere or Swiss cheese
Directions
Place the chicken breasts in a large, deep skillet, and cover with the chicken broth and water.
Bring the liquid to a simmer.
Cover the pan and cook covered until the chicken is just cooked, about 15 to 20 minutes.
While the chicken is cooking, combine the mustard and vinegar in a large bowl.
Add the oils in a slow steady stream, whisking constantly to form an emulsion.
Stir in the tarragon, salt, pepper, and cream.
Add the walnuts and scallions and set aside.
Preheat your oven to 400°F.with a slotted spoon, transfer the breasts to a work surface.
Remove the meat from the bones, cut the chicken into 1/4 inch cubes, and add it to the bowl with the sauce.
Stir to coat the chicken with the sauce.
Place the bottoms of the cream puffs on a cookie sheet and fill them with the chicken salad.
Replace the tops and distribute the grated cheese over them.
Transfer the pan to the preheated oven and bake until the cheese is melted and the puffs are warm, about 3 to 4 minutes.
Bring the liquid to a simmer.
Cover the pan and cook covered until the chicken is just cooked, about 15 to 20 minutes.
While the chicken is cooking, combine the mustard and vinegar in a large bowl.
Add the oils in a slow steady stream, whisking constantly to form an emulsion.
Stir in the tarragon, salt, pepper, and cream.
Add the walnuts and scallions and set aside.
Preheat your oven to 400°F.with a slotted spoon, transfer the breasts to a work surface.
Remove the meat from the bones, cut the chicken into 1/4 inch cubes, and add it to the bowl with the sauce.
Stir to coat the chicken with the sauce.
Place the bottoms of the cream puffs on a cookie sheet and fill them with the chicken salad.
Replace the tops and distribute the grated cheese over them.
Transfer the pan to the preheated oven and bake until the cheese is melted and the puffs are warm, about 3 to 4 minutes.
