Side Pannel
Tarragon Chicken Salad
Tarragon Chicken Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Salads
Ingredients List
- 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
Directions
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.)
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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