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TARRAGON CHICKEN SALAD

Category:    Salads, Chicken
Yield:8 servings
 
      1    (4 1/2 Lb. ) Fryer                  2 c  Water
    1/2 c  Dry White Wine OR                 3/4 lb Small New Potatoes
           Vermouth                                 Quartered
      2 tb Minced Shallots                     1 lb Fresh Green Beans
      1 tb Chopped Fresh Tarragon              1 tb Safflower OR Other
           OR 1 t. Dried Tarragon                   Vegetable Oil
           Crushed                           1/8 ts Salt
    1/8 ts Salt                              1/8 ts Pepper
    1/8 ts Pepper                            1/2 sm Purple Onion Cut Into
  1 1/2 c  Plain Yogurt                             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.)
 

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