Title: Tarragon Chicken Salad
Categories: Salad Poultry
Yield: 8 Servings
| 1 | | (4 1/2 Lb. ) Fryer |
| 1/2 | c | Dry White Wine OR |
| | | Vermouth |
| 2 | tb | Minced Shallots |
| 1 | tb | Chopped Fresh Tarragon |
| | | OR 1 t. Dried Tarragon |
| | | Crushed |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | c | Plain Yogurt |
| 2 | c | Water |
| 3/4 | lb | Small New Potatoes |
| | | Quartered |
| 1 | lb | Fresh Green Beans |
| 1 | tb | Safflower OR Other |
| | | Vegetable Oil |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | sm | Purple Onion Cut Into |
| | | Thin Strips |
Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken
in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2
Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce
Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid,
Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half.
Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add
Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine
Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A
Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture.
About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6.
Chol. 88.)