| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken breasts, poached, skin and bones discarded and the |
|
|
Meat torn into shreds (about 4 cups) |
| 2 |
tb |
Tarragon white-wine vinegar, or to taste |
| 1 |
c |
Finely chopped celery |
| 1/3 |
c |
Mayonnaise |
| 1/3 |
c |
Plain yogurt |
| 1 |
tb |
Chopped fresh tarragon or 1 1/4 tsp crumbled dried |
| 1 |
c |
Walnuts, toasted lightly and chopped |
INSTRUCTIONS
In large bowl, toss chicken with the vinegar and celery. In small bowl.
whisk together the mayonnaise, yogurt and tarragon and add dressing to the
chicken mixture with salt and pepper to taste. Combine salad well. The
salad may be made 1 day ahead and kept covered and chilled. Just before
serving, stir in walnuts. Serve salad at room temperature or chilled.
Yield: Serves 6 Source: Gourmet magazine, June 1989
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27,
1999
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