Tarragon Chicken Salad


Dressing: Directions:
Boil chicken breasts for 1 1/2 hours with 2 stalks celery, broken in half and 2 quartered onions, skin still on and enough water to cover chicken. Remove chicken and cool. Discard skin and bones. Reserve broth for another use, if desired. Chop chicken into bite-sized pieces and combine with chopped celery, onion and almond slivers. Mix dressing ingredients together and combine with chicken mixture.

Servings: 10

Submitted By: Betsy

I usually use a whole chicken rather than just breasts.
This recipe was designed for a food vendor and makes a lot- I generally half the recipe.
Add the dressing to the dry mix- it's a pretty moist salad and you may prefer less dressing.

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