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

Related recipes