Tarragon-Thyme Chicken Salad W/C. Ginger, Pecans, & Craisins

“A throw together salad when I didn't know what to do with 3 cooked bone-in tarragon, thyme chicken breasts -- I had no celery or green onion, so I improvised using celery seed and onion powder. Would probably taste even better with chopped celery and some green onion! :) If you dislike mayo, try it with half sour cream and half mayo -- you might like it!”
1hr 40mins
6 1/2-7 cups

Ingredients Nutrition


  1. Roasting the chicken breasts:
  2. In a 13 x 9 Pyrex dish, place raw bone-in chicken breasts ~ Sprinkle with salt, then generously with tarragon and thyme.
  3. Cover with foil and roast 1 1/2 - 1 3/4 hours at 325 degrees, til done.
  4. Cool breasts completely, then de-bone and chop to make about 4 1/2 cups.
  5. Salad:
  6. In a microwave bowl, mix minced candied ginger, dried cranberries, and apple juice. Microwave for 1 1/2 minutes till bubbly hot ~ do not drain!
  7. Pour fruit mixture over chopped chicken.
  8. Toast 1 cup pecan halves in an iron skillet, then chop ~ add to chicken/fruit mixture.
  9. Add celery seed, optional chopped celery, optional chopped green onion, onion powder, and mayonnaise (or sour cream/mayo combination).
  10. Mix well.
  11. Chill overnight.
  12. Serves 10-12.

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