Want an idea on how to use the chicken I posted yesterday? This is what I did with it.
Many chefs use tarragon to flavor chicken, and I wanted to make a salad with it. Since it is also a major flavor component in béarnaise sauce, I wanted to incorporate those flavors, too. But do you really think I wanted to go crazy making a béarnaise sauce, with the egg yolks and the vinegar? Mm, not so much. Not today, anyway. Besides, I needed something a little less runny for a chicken salad. Basically I just started with mayonnaise and added shallots and tarragon. Et voilà, I came up with a béarnaise flavored dressing, perfect for a chicken salad.
tarragon chicken salad with béarnaise dressing
1 pound (450g) boneless, skinless chicken breast, cooked (I recommend the poulet en papillote.)
2 sprigs fresh tarragon, finely chopped
1/3 cup (55g) cashews, lightly toasted
pinch kosher salt
freshly ground black pepper, to taste
béarnaise dressing (recipe follows)
Cut chicken into 1/2 inch cubes. Toss with tarragon, cashews, salt and pepper, and the béarnaise dressing.
1 teaspoon butter
1 small shallot, finely chopped
2 teaspoons white wine vinegar
2 sprigs tarragon
3 tablespoons white wine or white grape juice
1/3 cup mayonnaise
In a small saucepan, cook shallots in butter over low heat, for about 3 minutes, or until softened. Place in blender, along with the remainder of ingredients, and puree until smooth.