TARRAGON CHICKEN SALAD

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Tarragon Chicken Salad image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 355 g, Fat 16 g, Fiber 1 g, Protein 47 g

*** Explore more Tarragon Chicken Salad Recipes »

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