Tarragon chicken salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4 1/2 Lb. ) Fryer | |
| ½ | cup | Dry White Wine OR |
| Vermouth | ||
| 2 | tablespoons | Minced Shallots |
| 1 | tablespoon | Chopped Fresh Tarragon |
| OR 1 t. Dried Tarragon | ||
| Crushed | ||
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | cup | Plain Yogurt |
| 2 | cups | Water |
| ¾ | pounds | Small New Potatoes |
| Quartered | ||
| 1 | pounds | Fresh Green Beans |
| 1 | tablespoon | Safflower OR Other |
| Vegetable Oil | ||
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | small | Purple Onion Cut Into |
| Thin Strips | ||
Directions
Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into ½ in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, ⅛ t. Salt & ⅛ t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours.
Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain.
Combine Reserved Potatoes & Beans; Add Oil, ⅛ t. Salt & ⅛ t.
Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture.
About 280 Cal. Per ⅔ C. Chicken Mixture & ½ C. Vegetables. (Fat 9⅗. Chol. 88.)