Tarragon Chicken Salad

Name: Tarragon Chicken Salad
Prep time: 10 min
Total time: 30 min
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

Rating: 3.15 stars

20 Ratings

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.

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Recipe Summary

prep:

10 mins

total:

30 mins

Servings:

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

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.

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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.

Reviews

20 Ratings

5 star values: 3
4 star values: 3
3 star values: 10
2 star values: 2
1 star values: 2

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Tarragon Chicken Salad

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