Tarragon Chicken Salad

Name: Tarragon Chicken Salad
Cook time: P2H
Total time: P3H
Yield: 8
Cuisine: Fusion
Ingredients: broiler fryers; white wine; shallots; tarragon leaves; salt; black pepper; yogurt, plain; water; new potatoes; green beans; safflower oil; salt; black pepper; purple onion

Yield

8 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	each	broiler fryers	*
½	cup	white wine dry, or vermouth	*
2	tablespoons	shallots minced
1	tablespoon	tarragon leaves fresh, chopped, or 1 t. dried tarragon, crushed
⅛	teaspoon	salt
⅛	teaspoon	black pepper
1 ½	cups	yogurt, plain
2	cups	water
¾	pound	new potatoes small, quartered
1	pound	green beans fresh
1	tablespoon	safflower oil other vegetable oil
⅛	teaspoon	salt
⅛	teaspoon	black pepper
½	small	purple onion cut into thin strips	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	broiler fryers	*
118	ml	white wine dry, or vermouth	*
3E+1	ml	shallots minced
15	ml	tarragon leaves fresh, chopped, or 1 t. dried tarragon, crushed
0.6	ml	salt
0.6	ml	black pepper
355	ml	yogurt, plain
473	ml	water
340.2	g	new potatoes small, quartered
453.6	g	green beans fresh
15	ml	safflower oil other vegetable oil
0.6	ml	salt
0.6	ml	black pepper
0.5	small	purple onion cut into thin strips	*

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.