Tuesday, March 23, 2010
Spring is coming!
Tarragon Chicken Salad
- serves 6 -
3 pounds boneless chicken breasts
1 1/2 cups plain yogurt
1/2 cup mayonnaise
2 celery ribs, cut into 1 inch long pencil strips
1/2 cup shelled walnuts (optional)
3 tablespoon chopped fresh tarragon, or 1 tablespoon dried
Salt and pepper to taste
1. Preheat the oven to 350°F. Season the chicken with salt and pepper and cover with 1 cup of the yogurt in a snug roasting dish. Bake for 25 to 30 minutes, or until chicken is cooked through.
2. Whisk together remaining ingredients. Season to taste with salt and pepper.
3. Shred cooked chicken or cut into cubes and mix into the dressing. Refrigerate until ready to serve.