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Chicken Salad With Tarragon Vinaigrette

  Rice 1 Cup (16 tbs) (Branded)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Tarragon vinaigrette 2⁄3 Cup (10.67 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Tarragon 1 Teaspoon
  Cooked julienne turkey strips 3 Cup (48 tbs), julienned (Cooked Julienne Chicken Strips)
  Diced celery 1 Cup (16 tbs)
  Toasted slivered almonds 3⁄4 Cup (12 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Crisp salad greens 1 Cup (16 tbs)
  Tomato wedges 6
  Freshly ground black pepper 1⁄2 Teaspoon

Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with Tarragon Vinaigrette in a large bowl.
Cover and chill well.
Add turkey or chicken, celery, almonds and parsley.
Toss lightly.
Serve on crisp salad greens.
Garnish with tomato wedges

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3533 Calories from Fat 1918

% Daily Value*

Total Fat 214 g328.9%

Saturated Fat 31.6 g157.9%

Trans Fat 0 g

Cholesterol 318 mg106%

Sodium 4562.7 mg190.1%

Total Carbohydrates 192 g63.9%

Dietary Fiber 17.5 g70%

Sugars 12.4 g

Protein 214 g427.7%

Vitamin A 80.8% Vitamin C 110%

Calcium 39.4% Iron 49.6%

*Based on a 2000 Calorie diet

Chicken Salad With Tarragon Vinaigrette Recipe