PCC Tarragon Chicken Salad | PCC Natural Markets

PCC Tarragon Chicken Salad

Your rating: None (14 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free



Preheat oven to 325° F.

Toss chicken breasts in 1 tablespoon oil and bake on a baking sheet until they reach an internal temperature of 165° F, about 30 minutes. Cool completely. Dice cooled chicken into 1/4- to 1/2-inch cubes.

To toast hazelnuts, increase oven temperature to 350° F. Spread nuts on a baking sheet and toast for about 4 to 5 minutes. Let cool.

In a food processor, coarsely chop cooled hazelnuts using pulse setting.

Mix orange juice concentrate, both vinegars, tarragon, salt, pepper and remaining olive oil until dressing is blended. Add to chicken, hazelnuts and green onions. Toss to combine.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: chicken, salad


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Nutrition for Tarragon Chicken Salad

The nutritional information for the Tarragon Chicken Salad can be found on PCC's website here:

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login