Tarragon Chicken Salad

Directions

Remove Giblets and Neck From Chicken. Rinse Chicken and Pat Dry. Place Chicken in A Large Cooking Bag.

Seal Bag According To Package Directions. Cut Slits in Top Of Bag.

Place Chicken and 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 and Let Cool.

Skin and Bone Chicken; Cut Into ½ in. Pieces. Cover and Chill. Combine Wine, Shallots, Tarragon, ⅛ teaspoon Salt and ⅛ teaspoon Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed.

Combine Herb Mixture and Yogrut in A Medium Bowl. Cover and Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan.

Add Potatoes; Cover, Reduce Heat and Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid.

Set Potatoes Aside. Wash Beans, Trim Ends and Cut in Half. Return Reserved Liquid To A Bowl.

Add Beans, Cover, Reduce Heat and Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes and Beans; Add Oil, ⅛ teaspoon Salt and ⅛ teaspoon Pepper, Tossing Gently. Cover and Chill. Combine Reserved Chicken, Yogurt Mixture and Purple Onion.

Spoon Into Center Of A Serving Platter. Arrange Potatoes and Green Beans Around Chicken Mixture.