2 lb poached chicken
1 c thinly sliced red onions, cut in wedges
1 c red or green grapes, cut in half
2 c snow peas, cut in half
1 c fresh tarragon
1/4 c lemon juice
4 tsp grated lemon zest
1/2 tsp salt and pepper
2 Tbsp white wine
Poach chicken breast. Place in a large skillet with 2 cups of water. Cover tightly. Turn heat to medium high. Cook until tender and not pink, about 20 minutes. Check for doneness. All to cool and cut into 1/2 inch cubes. Place in a large bowl. Add onion, grapes, snow peas and tarragon. Combine dressing ingredients. Whisk until creamy. Pour over salad, mix and chill.
To serve place on a bed of mixed greens, garnish with basil leaves. Serves 10.