Tarragon Chicken Salad With Toasted Hazelnuts
- 1/2 cup hazelnuts see * Note
- 1 egg
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/2 cup sour cream
- 2 tablespoons minced tarragon
- Freshly-ground black pepper to taste
- 4 cups diced cooked chicken
- 1/2 cup minced onion
- 1 cup chopped celery
* Note: Some gourmet and specialty markets sell toasted, peeled hazelnuts.
Toast hazelnuts on baking sheet at 350 degrees until skins start to loosen, about 5 minutes. Place nuts in towel and rub them so that skins loosen and can be removed. Chop nuts and set aside.
Combine egg, mustard, salt and lemon juice in blender until combined. Add olive and canola oils slowly in thin steam until mayonnaise is thickened and fluffy. Stir in sour cream, tarragon and pepper to taste.
Toss together chicken, onion and celery. Stir in mayonnaise until blended. Stir in hazelnuts. Add salt to taste. Chill 1 hour.
This recipe yields 10 (1/2 cup) servings.
Each serving: 376 calories; 197 mg sodium; 76 mg cholesterol; 33 grams fat; 3 grams carbohydrates; 18 grams protein; 0.48 gram fiber.
Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs. Prepared mayonnaise may be substituted in this recipe.