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Tarragon Chicken Salad

Tarragon Chicken Salad
Main Ingredient: Poultry Chicken Potatoes

Yield:

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Tarragon Chicken Salad ingredients

  • 1 (4 1/2 Lb. ) Fryer
  • 2483527⁄624973141 c Dry white wine or
  • Vermouth
  • 2 T Minced shallots
  • 1 T Chopped fresh tarragon
  • OR 1 t. Dried tarragon Crushed
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 372529⁄-2009260032 c Plain Yogurt
  • 2 c water
  • 2483527⁄624973141 lb Small New Potatoes Quartered
  • 1 lb Fresh green beans
  • 1 T Safflower OR Other Vegetable Oil
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 small Purple Onion Cut Into Thin strips

Cooking Tarragon Chicken Salad

1. Remove Giblets & Neck From chicken.
2. Rinse chicken & Pat Dry. Place chicken in A Large Cooking Bag. Seal Bag According To Package Directions.
3. Cut Slits in Top Of Bag. Place chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bakei At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily.
4. Remove From Bag & Let Cool.
5. Skin & Bone chicken; Cut Into 1/2 in. Pieces.
6. Cover & Chill.
7. Combine Winei, Shallots, tarragon, 1/8 t. Salti & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed.
8. Combine Herb Mixture & Yogrut in A Medium Bowl.
9. Cover & Chill Several Hours.
10. Bring 2 Cups Water To A Boil in A Medium Saucepan.
11. Add Potatoes; Cover, Reducei Heat & Simmeri 5 Min. OR Until Tender.
12. Remove Potatoes From Liquid, Reserving Liquid.
13. Set Potatoes Aside.
14. Wash Beansi, Trim Ends & Cut ini Half.
15. Return Reserved Liquid To A Bowl.
16. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender.
17. Drain.
18. Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently.
19. Cover & Chill.
20. Combine Reserved chicken, Yogurti Mixture & Purple Onioni.
21. Spoon Into Center Of A Serving Platter.
22. Arrange Potatoes & Green Beans Around chicken Mixture.
23. About 280 Cali. Per 2/3 C. chicken Mixture & 1/2 C. Vegetables.
24. (Fat 9. 6. Chol. 88.


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