Tarragon chicken salad

8 servings

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

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.)

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