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Tangy Warm Chicken Salad


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  • 1/4 cup butter - (1/2 stick) divided
  • 2 whole chicken breasts skinned, boned, and cut into thin strips
  • 1/3 cup chopped red pepper
  • 1 cup cooked asparagus pieces
  • 2 tablespoons minced shallots
  • 1 teaspoon dried tarragon (or 1 tbspn minced fresh tarragon)
  • 1 cup whipping cream
  • 1 tablespoon Dijon-style prepared mustard
  • 1/4 cup toasted almonds


Servings 5


Step 1

Over low heat, melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout.

Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside.

Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low, stirring constantly until cream is reduced and thickened, about 5 minutes.

Stir in vegetable mixture and mustard, cooking until thoroughly heated. Sprinkle with almonds and serve immediately.

This recipe yields 5 servings; 2.1 carb grams per (2/3 cup) serving.

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