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Classic Chicken Salad with Grapes and Poppy Seeds

Source of Recipe

"The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"Chicken salad is a wonderful thing to take to a friend in need. It can be transferred to a lovely bowl and served with crackers to any unexpected guest, it's perfect to make sandwiches for visiting family, and frankly is a nice thing to have around for snacking on straight out of the fridge when there is just no will to cook. This is my version of the classic Southern tearoom chicken salad, with a rich dressing and a perfect combination of savory and sweet, crunchy and creamy."

List of Ingredients

â—¦ 3 boneless skinless chicken breasts
â—¦ 1 cup white wine
â—¦ 1 cup chicken broth
â—¦ 1 sizable bunch fresh tarragon, divided
â—¦ 6 ounces red seedless grapes
â—¦ 3 green onions
â—¦ ½ cup chopped pecans
â—¦ 1 teaspoon poppy seeds
â—¦ ½ teaspoon kosher salt
â—¦ Ground black pepper, to taste
â—¦ ½ cup heavy whipping cream
â—¦ 1 cup mayonnaise


Recipe

Place the chicken breasts in a pan and pour over the wine and broth. Add enough water to cover the chicken. Measure out ¼ cup loosely packed tarragon leaves and set aside, then drop the rest into the pan. Bring to a boil, then lower to a simmer, cover the pot, and cook until the chicken is cooked through, reaching an internal temperature of 165° F, about 20 minutes. Remove to a plate to cool.

Cut the grapes into quarters and place in a large mixing bowl. Finely mince the green onions and add to the bowl. Mince the remaining ¼ cup tarragon leaves and add to the bowl, then add the pecans, poppy seeds, salt, and pepper. Chop the chicken into small bite-sized pieces and drop in the bowl, then toss well to combine everything.

Beat the heavy cream in a medium mixing bowl with a mixer into very stiff peaks. Add the mayonnaise and fold it in gently, until the cream and mayo are thoroughly combined. Pour the dressing over the chicken in the mixing bowl and stir to coat everything well and to distribute the ingredients evenly. Refrigerate immediately, and leave for a few hours to let the flavors meld. The salad will keep covered in the refrigerator for 3 days.

Serves 6