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TARRAGON CHICKEN SALAD WITH WALNUTS

Category:    Chicken, Poultry, Salads
Yield: 6 servings
 
      3 lb Chicken breasts, poached,           1 c  Finely chopped celery
           -skin and bones discarded         1/3 c  Mayonnaise
           -and the                          1/3 c  Plain yogurt
           Meat torn into shreds (about        1 tb Chopped fresh tarragon or 1
           -4 cups)                                 -1/4 tsp crumbled dried
      2 tb Tarragon white-wine vinegar,        1 c  Walnuts, toasted lightly and
           -or to taste                             -chopped
 
  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
 

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