Chicken, Dinner, French, Lactose Free, Recipes, Sandwiches, Sous Vide

Tarragon Chicken Salad

June 25, 2023

What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Tarragon takes chicken salad to a new level.

We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Fortunately I’m able to find it at our local Whole Foods market. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It pairs well with chicken, fish, salad dressings, sauces, and eggs.

Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It is a foolproof method to cook chicken with perfect results. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. Use a slow cooker, or poach or bake your chicken breasts. If you’re short on time you can use rotisserie chicken.

The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked.

The only special ingredient you need is tarragon. It is not commonly found in stores here on Maui except at Whole Foods. When I see it, I buy it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it.

Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.

Tarragon Chicken Salad

Recipe by Kiyo

Servings

servings

Ingredients

2 cups cooked chicken, chopped
1/3 cup (1 stalk) chopped celery
2 tablespoons diced sweet onion
1 1/2 – 2 tablespoons chopped fresh tarragon
1/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
salt and pepper to taste
Sandwich bread, butter, mayonnaise, lettuce

Directions

To sous vide chicken, season 1 pound chicken breasts (2 pieces) with kosher salt and freshly ground black pepper. Place a small sprig of tarragon on each piece of chicken. Vacuum seal chicken in bags, or use a Ziploc freezer bag and the water displacement method. Sous vide at 158 degrees for 1 1/2 hours and up to 4 hours. Transfer bag to an ice water bath to chill thoroughly before using in recipe.
Chop chicken breasts (sous vide, slow cooker, roasted, baked, rotisserie) into small cubes. Place in a medium bowl. Add diced celery, chopped onions, and tarragon. Give the chicken a quick stir. Combine mayonnaise and Dijon in a small bowl. Stir into chicken mixture and season with salt and pepper to taste.
Butter one side of sandwich bread and spread a thin layer of mayonnaise on the other side. Scoop chicken salad onto buttered side, top with crispy lettuce and place remaining slice of bread on top. Slice sandwich in half, serve with chips and pickles.

Notes

Tarragon chicken salad is best eaten the day it is made but can be stored in the refrigerator for up to 1 day.

Beef, Dinner, Lactose Free, Recipes, Sandwiches, Smoker

Smoked Tri-Tip Sandwiches

September 14, 2021

Tri-Tip is a cut of meat that I was not familiar with just a few years ago and one that I did not grow up eating as a child. However, last summer I went to my local market and asked the butcher what would be the best cut of meat for my teriyaki meat sticks. I was surprised when he said “Tri-Tip.” I went along with his recommendation and never looked back. This recipe showcases the delicious flavor the Tri-Tip is known for. The lean yet slightly marbled cut of meat is just perfect for the smoker. It allows the meat to cook slowly, picking up that slightly smoky flavor yet keeping the meat tender and juicy, perfect for a tri-tip sandwich.

This is a perfect example of what a Tri-Tip should look like.

A flavorful and simple dry rub is all you need for this recipe. The smoky flavor and dry rub create the perfect seasoned meat when sliced up for a sandwich.

A remote thermometer probe helps to monitor the process of the meat and avoid overcooking. If you don’t have one, check the meat with a instant read thermometer periodically.

This glorious Tri-Tip is done! It’s best to let the meat rest for 20 minutes, then transfer to the refrigerator until slightly chilled before serving. This helps to firm up the meat when slicing into thin pieces for the most delectable steak sandwich.

The Tri-Tip is perfectly tender and so flavorful. If you don’t already have smoked paprika pick up a jar at your favorite market.

We like our Tri-Tip sandwiches stuffed in a roll served with mayo-horseradish sauce, thinly sliced sweet onions, and lots of arugula. Pickles and chips on the side are a good accompaniment, or if time allows, this potato salad or one with a vinaigrette would certainly be a hit.

Smoked Tri-Tip Sandwiches

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Author: Kiyo Miller

Serves: 4-6

Ingredients

1½ pound Tri-Tip
2 teaspoons kosher salt (I use Diamond Crystal, if using Morton's decrease to 1½ teaspoons)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (mild)
4 - 6 sandwich rolls, buns, or your favorite bread
mayonnaise
prepared horseradish
sweet onion slices
arugula

Preparation

Pat meat dry with paper towels. Sprinkle both sides of meat with kosher salt. Place in the refrigerator (on a plate or rack) for 2-3 hours, uncovered.
Heat smoker to 225 degrees. Just before cooking sprinkle meat with pepper, garlic powder and smoked paprika. Massage spices into meat.
Place Tri-Tip directly on rack in smoker and cook for approximately 2½ hours, or until interior temperature reaches 145 degrees. If you prefer your beef more rare, shoot for 135 - 140 degrees. Let beef cool for 20 minutes or so, cover and transfer to the refrigerator to chill for a few hours before slicing into thin pieces. You may also choose to slice the beef before chilling (refrigerating firms it up and makes it easier to slice thin pieces). Serve with mayo-horseradish sauce, sweet onions, and arugula on your favorite rolls, buns, or sandwich bread.

Sweet Onion

Tarragon Chicken Salad