Title: Tangy Warm Chicken Salad
Categories: Poultry Salad
Yield: 5 Servings

1/4	c	Butter; divided
2		Whole chicken breasts skinned, boned and cut into thin str
1/3	c	Chopped red peper
2	tb	Minced shallots
1	ts	Dried tarragon; OR...
1	tb	-Fresh tarragon, minced
1	c	Whipping cream
1	c	Cooked asparagus pieces
1	tb	Dijon-style mustard
1/4	c	Toasted almonds

Melt 2 tablespoons butter in large skillet. Sauté chicken pieces until cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Add whipping cream to chicken. Heat to boiling, stirring frequently. Reduce heat to low stirring constantly until cream is reduced and thickened, about 5 minutes. Stir in vegetable mixture and mustard, cooking until thoroughly heated. Serve immediately with almonds sprinkled on top.

Note: May be served with hot, cooked rice.

Yield: 5 servings Serving Size: about 2/3 cup

Nutritional Information

per serving Calories 420 Total Fat 33 g Total Carbohydrates 7 g Protein 25 g Vitamin A 45 %DV Calcium 75 mg

Copyright American Dairy Association (Reprinted with permission)

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