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Faye’s Tarragon Chicken Salad

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

Dressing:

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.