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Under 30 Minutes

Under 30 Minutes

Tarragon Chicken Salad

To prepare chicken breasts without using any fat, choose poaching. Heat them in barely simmering water for a few minutes, then let stand in the liquid until cooked through. They will stay moist and tender -- perfect for cold salads.

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1/4 cup white-wine vinegar
  • 1/4 cup olive oil
  • 3 celery stalks, thinly sliced
  • 2 tablespoons fresh tarragon leaves
  • 1 head green-leaf lettuce (12 ounces), leaves separated

Directions

  1. Step 1

    Place chicken in a large straight-sided skillet or pot. Add water to cover and season with salt. Bring to a boil, cover, and reduce to a bare simmer; cook 5 minutes. Remove skillet from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes. Remove chicken from liquid and let cool completely.

  2. Step 2

    Shred chicken with two forks. In a large bowl, whisk together vinegar and oil and season with salt and pepper. Add chicken, celery, and tarragon; toss to combine. Serve over lettuce leaves.

Source
Everyday Food, May 2009

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