Tangy Tarragon & Mustard Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tender chunks of chicken and crunchy vegetables pare nicely with a tangy, bright tasting dressing. This dish is great for lunch or for a dinner main course. This recipes was previously seen at . Ingredients:
4 boneless skinless chicken breast halves |
1 teaspoon dried fuller's tarragon |
salt and pepper |
2 stalks diced celery |
2 -3 green onions, thinly sliced |
1 medium zucchini, cut into 1/2 inch cubes |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
3 tablespoons fuller's tarragon vinegar |
8 leaves butter lettuce or 8 leaves leafy green lettuce |
15 baby carrot sticks |
Directions:
1. Rub the tarragon onto the chicken breasts and salt and pepper them on both sides. Cook the breasts by steaming them over medium heat or pan fry them in a little olive oil for about 10-15 minutes or until fully cooked. Test with instant read thermometer (chicken should be at 165 degrees).
2. Cool the breasts slightly, then cut into 1 inch pieces. Combine in a small bowl the mayonnaise, mustard and vinegar to make the dressing. Combine in a larger bowl the chicken, celery, onions, and zucchini. Add the dressing to the chicken and mix. Chill or serve at room temperature on a bed of lettuce. Arrange carrots around the outside edges of the mound of chicken salad. Can also serve with crackers or sliced French bread.
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