Chicken Tarragon Salad
Note: Serve on top of poached asparagus.
Source: Washington Post, Lisa Yockelson
2 1/2-3 lbs chicken breast, bone-in
4 small sprigs fresh tarragon
1 T vegetable oil
1. Carefully separate skin from chicken and tuck 2 sprigs of tarragon under skin.
2. Massage skin with oil
3. Place in small roasting pan and bake at 375 degrees F about 55 minutes, or til cooked
4. Let stand at room temperature until juices retreat and chicken cool enough to handle.
5. Remove skin from breast and discard tarragon. Cut meat from bone and pull meat into
shreds, or cube if you prefer.
Blend following ingredients:
2 T sour cream
1 1/2 T chopped fresh tarragon leaves
1/2 t hot prepared mustard
1 t tarragon vinegar, or white wine vinegar
Use less mayo and more vinegar if you prefer a thinner or lower cal version. Pour over
and serve on top of blanched asparagus.