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For this elevated chicken salad, chicken breasts are gently poached, shredded, and combined with celery, fresh tarragon, white-wine vinegar, and olive oil to make this a light and refreshing dish to serve over lettuce or as an open sandwich.
Ingredients :-
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 small yellow onion, halved and peeled
- Coarse salt and ground pepper
- ¼ cup chopped toasted walnuts
- 2 tablespoons golden raisins
- 1 celery stalk, finely chopped
- ½ small red onion, finely chopped
- 3 tablespoons mayonnaise
- ¼ cup nonfat plain Greek yogurt
- 2 teaspoons chopped fresh tarragon leaves
- Bread and lettuce leaves, for serving
Method :-
In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.