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Tarragon Chicken Salad With Walnuts
Ingredients
- 3 lb Chicken breasts, poached, skin and bones discarded and the
- Meat torn into shreds (about 4 c.)
- 2 Tbsp. Tarragon white-wine vinegar, or possibly to taste
- 1 c. Finely minced celery
- 1/3 c. Mayonnaise
- 1/3 c. Plain yogurt
- 1 Tbsp. Minced fresh tarragon or possibly 1 1/4 tsp crumbled dry
- 1 c. Walnuts, toasted lightly and minced
Directions
- In large bowl, toss chicken with the vinegar and celery. In small bowl.
- whisk together the mayonnaise, yogurt and tarragon and add in dressing to the chicken mix 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 possibly chilled.
- Yield: Serves 6
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