Simple secrets to extraordinary recipes: tarragon and asian chicken salads

Looking for a low-carb alternative tonight? These tarragon and asian chicken salad recipes won't sacrifice an ounce of flavour.

Here's a chicken salad with Southern style. Peaches and pecans give it juiciness and crunch behind the creamy backdrop of mayonnaise.

Preparation time: 10 minutes

Cooking time: 0 minutes

Serves 4

• 75 ml (1/3 c) mayonnaise
• 30 ml (2 tbsp) milk
• 2 g (1/2 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper
• 5 g (1 tsp) chopped fresh tarragon or 1 g (1/4 tsp) dried
• 625 g (2 1/2 c) cubed cooked chicken
• 250 ml (1 c) seedless red grapes, halved
• 250 ml (1 c) frozen tiny peas, thawed
• 2 large peaches, peeled, pitted and chopped
• 250 ml (1 c) toasted pecan halves
• Lettuce leaves (optional)1. In a large bowl, stir together the mayonnaise, milk, salt, pepper and tarragon until smooth. Add the chicken and toss to coat.

  2. Stir in the grapes, peas, peaches and pecans. Line a serving bowl with lettuce, if using, then add the chicken mixture.

To enhance the Southern flair, use buttermilk instead of milk in the dressing, and top the salad with crispy bits of crumbled bacon.

Peanut butter creates the base for an easy Asian-style salad dressing. Canned mandarin oranges offer bursts of bright citrus flavour and crispy Chinese noodles add contrasting texture.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

• 500 g (1 lb) boneless, skinless chicken breast halves
• 30 ml (2 tbsp) soy sauce, divided
• 45 ml (3 tbsp) creamy peanut butter
• 22 ml (1 1/2 tbsp) lime juice
• 22 ml (1 1/2 tbsp) sugar
• 22 ml (1 1/2 tbsp) peanut oil
• 2 L (8 c) mixed baby greens
• 350 ml (1 1/2 c) crispy Chinese noodles, divided
• 250 ml (1 c) sliced seeded cucumber
• 350 ml  (1 1/2 c) canned mandarin orange segments, drained
• 125 ml (1/2 c) shredded carrots1. Heat a lightly oiled grill pan over medium-high heat.

  2. Brush the chicken with 15 millilitres (one tablespoon) of the soy sauce and grill until cooked through, about five minutes per side. Transfer to a ­cutting board and let cool for five minutes. Thinly slice the chicken ­crosswise.

  3. In a small bowl, whisk together the remaining 15 millilitres (1 tablespoon) soy sauce, peanut butter, lime juice, sugar and oil.

  4. In a large bowl, toss the greens, 250 millilitres (one cup) of the noodles, cucumber, oranges, carrots and 45 millilitres (three tablespoons) of the dressing.

  5. Divide among four plates. Top each salad with the sliced chicken and sprinkle with the remaining 125 millilitres (1/2 cup) noodles. Drizzle the remaining dressing evenly over the salad plates.

For a nuttier salad, sprinkle each salad with 15 millilitres (one tablespoon) chopped honey-roasted peanuts or cashews.

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