Tarragon chicken salad with walnuts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken breasts, poached, skin and bones discarded and the |
| Meat torn into shreds (about 4 cups) | ||
| 2 | tablespoons | Tarragon white-wine vinegar, or to taste |
| 1 | cup | Finely chopped celery |
| ⅓ | cup | Mayonnaise |
| ⅓ | cup | Plain yogurt |
| 1 | tablespoon | Chopped fresh tarragon or 1 1/4 tsp crumbled dried |
| 1 | cup | Walnuts, toasted lightly and chopped |
Directions
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