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Mains, Salads

Tarragon Chicken Salad With Toasted Hazelnuts

Tarragon Chicken Salad With Toasted Hazelnuts
Lawrence K. Ho / Los Angeles Times

We all ask "what's for dinner" fairly often. After testing recipes in a hot kitchen in the hot days of August, the Times Test Kitchen staff has the answer: salad. And after tasting the four main-dish salads they created, we ... Read more

Total time: 20 minutes plus 1 hour chilling | Serves 10
  • 1/2 cup hazelnuts
  • 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 pepper
  • 4 cups diced cooked chicken
  • 1/2 cup minced onion
  • 1 cup chopped celery

Step 1Toast 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.

Step 2Combine 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.

Step 3Toss together chicken, onion and celery. Stir in mayonnaise until blended. Stir in hazelnuts. Add salt to taste. Chill 1 hour.

Note: Some gourmet and specialty markets sell toasted, peeled hazelnuts. 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.

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