Tarragon Chicken Salad Monday, June 30, 2008


3 cups cubed, cooked chicken
1 1/2 cups chopped celery
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
2 tsp chopped fresh tarragon
2 to 3 TBSP blanched slivered almonds
salt and pepper to taste


In a large bowl, combine chicken, celery, chives, parsley, yogurt, mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.


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