Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tarragon Chicken Salad
Made with boneless, dried tarragon, celery and granny smith apple — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the chicken in a baking dish and pour-in chicken stock.
- Bake the chicken for about 40 to 45 minutes.
- Turn off the oven and remove the chicken. Let cool.
- Drain excess liquid then cut the chicken into cubes.
- In a mixing bowl, combine sour cream, mayonnaise, tarragon, salt, and ground black pepper. Mix well.
- Add in celery, apple, grapes, walnuts, and chicken then stir to distribute the ingredients.
- Refrigerate for at least 1 hour.
- Transfer to a salad plate the serve.
Kitchen Tools We Recommend
Cook Tarragon Chicken Salad the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment