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Tarragon-Chicken Salad   CD  MC  English  10mins plus chilling


Serves 4    Cold   Poultry   Fruit  Herbs  Main Course   Leftovers  Gluten Wheat Dairy free   England  British  Europe 



210ml/7fl.oz Fresh  Chicken Stock
The Zest and Juice of 1 Orange
1 teasp Freshly chopped Tarragon
1 tbsp Olive Oil
tbsp Sherry Vinegar
450g/1lb Cold Cooked Chicken meat, cut into thin strips
Mixed salad leaves (about 200g/7oz)
2 Grapefruits, peeled and diced

Sprigs of Tarragon to garnish




1. Place the stock in a saucepan and bring to the boil. Add the orange zest and juice, tarragon, oil and vinegar.  Reduce the heat and simmer for 2-3 minutes. Allow to cool then chill for at least 2 hours.


2. To serve -  place the salad leaves, turkey and grapefruit pieces in a salad bowl. Pour the dressing over and toss well. Garnish with sprigs of tarragon.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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