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Recipe: Chicken Salad with Grapes and Tarragon

Salads - Main Dish
CHICKEN SALAD WITH GRAPES AND TARRAGON

6 boneless, skinless chicken breast halves (about 2 pounds)
2/3 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 1/2 cups diced celery
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup green seedless grape halves
8 ounces mixed baby greens (for serving)

Preheat oven to 425 degrees F.

Place chicken breasts in a single layer on a sheet of aluminum foil. Cover with another sheet of aluminum foil and seal edges.

Bake in preheated oven 25 to 30 minutes or until cooked through. Remove from oven and cool completely.

When cool, cut chicken into 1/2-inch pieces. Place chicken in a large bowl. Stir in mayonnaise. Add tarragon, celery, salt and pepper and stir until combined. Add grapes and stir gently.

Serve with a side of mixed baby greens.

TO PREPARE AHEAD:
Salad can be prepared up to a day ahead. When preparing ahead, cut the grapes and place on top of salad but do not combine. Cover and refrigerate. Just before serving, gently stir the grapes into the salad.

Makes 8 servings
Milwaukee Journal Sentinel, August 7, 2010
MsgID: 371866
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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