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Tarragon Chicken Salad
Ingredients
DirectionsRemove Giblets and Neck From Chicken. Rinse Chicken and Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken and Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Until drumsticks Move Easily. Remove From Bag and Let Cool. Skin and Bone Chicken; Cut Into 1/2 in. Pieces. Cover and Chill. Combine Wine, Shallots, Tarragon, 1/8 t. Salt and 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb Mixture and Yogrut in A Medium Bowl. Cover and Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat and Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends and Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat and Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes and Beans; Add Oil, 1/8 t. Salt and 1/8 t. Pepper, Tossing Gently. Cover and Chill. Combine Reserved Chicken, Yogurt Mixture and Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes and Green Beans Around Chicken Mixture. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewChicken And Rice Soup I have tried this recipe and I think it is awesome. Whoever submitted this should be proud! |
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