Tarragon Chicken Salad

* Exported from MasterCook *

TARRAGON CHICKEN SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (4 1/2 Lb. ) Fryer
1/2 c Dry White Wine OR
Vermouth
2 tb Minced Shallots
1 tb Chopped Fresh Tarragon
OR 1 t. Dried Tarragon
Crushed
1/8 ts Salt
1/8 ts Pepper
1 1/2 c Plain Yogurt
2 c Water
3/4 lb Small New Potatoes
Quartered
1 lb Fresh Green Beans
1 tb Safflower OR Other
Vegetable Oil
1/8 ts Salt
1/8 ts Pepper
1/2 sm Purple Onion Cut Into
Thin Strips

Remove Giblets & Neck From Chicken. Rinse Chicken &
Pat Dry. Place Chicken in A Large Cooking Bag. Seal
Bag According To Package Directions. Cut Slits in Top
Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch
Baking Pan. Bake At 350 Degrees For 2 Hours OR
Untildrumsticks Move Easily. Remove From Bag & Let
Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces.
Cover & Chill. Combine Wine, Shallots, Tarragon, 1/8
t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over
Medium Heat Until All Liquid Is Absorbed. Combine Herb
Mixture & Yogrut in A Medium Bowl. Cover & Chill
Several Hours. Bring 2 Cups Water To A Boil in A
Medium Saucepan. Add Potatoes; Cover, Reduce Heat &
Simmer 5 Min. OR Until Tender. Remove Potatoes From
Liquid, Reserving Liquid. Set Potatoes Aside. Wash
Beans, Trim Ends & Cut in Half. Return Reserved Liquid
To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
Min. OR Until Crisp- Tender. Drain. Combine Reserved
Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t.
Pepper, Tossing Gently. Cover & Chill. Combine
Reserved Chicken, Yogurt Mixture & Purple Onion.
Spoon Into Center Of A Serving Platter. Arrange
Potatoes & Green Beans Around Chicken Mixture. About
280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C.
Vegetables. (Fat 9.6. Chol. 88.)



- - - - - - - - - - - - - - - - - -