Chicken Salad with Tarragon and Grapes

This is the perfect main course salad for lunch, with perhaps some rice salad to go with it.

Serves 4-6

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Delia Collection: Chicken.

Chicken Salad with Tarragon and Grapes
 1 cooked chicken, about 3 lb (1.35 kg) or 3¾ lb (1.7 kg) raw weight
 1 heaped teaspoon chopped fresh tarragon
 4 oz (110 g) seedless green grapes, halved
 5 fl oz (150 ml) mayonnaise, preferably home-made
 3 fl oz (75 ml) double cream
 3 spring onions, finely chopped
 1 small lettuce, washed and allowed to dry
 few sprigs watercress
 salt and freshly milled black pepper


Remove the skin from the chicken and slice the flesh into longish pieces where possible. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper.

In a separate bowl, mix the mayonnaise thoroughly with the cream, adding the chopped tarragon and finely chopped spring onions.

Now pour the sauce over the chicken, mix it well so that all the chicken pieces get a good coating, then arrange it on a plate of crisp lettuce leaves and garnish with green grapes and a few sprigs of watercress.

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