Tarragon Chicken Salad Recipe

Step 1

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 until drumsticks move easily. Remove from bag & let cool. Skin & bone chicken; cut into 1/2 in. pieces. Cover & chill. Combine wine, shallots, tarragon, 1/8 ts salt & 1/8 ts pepper in a small saucepan; cook over medium heat until all liquid is absorbed. Combine herb mixture & yogurt 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 ts salt & 1/8 ts 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.

Things You'll Need

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

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