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Tarragon Chicken Salad

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Servings: 4 - 6          Prep Time: 10 min.          Cook Time: 40 min.
This light dish is perfect in the summer served over a bed of greens with fresh fruit. It makes great leftovers for lunch the next day.
 

INGREDIENTS

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DIRECTIONS

• 4 chicken breasts, bone in, skin on
• 1/2 cup(s) mayonnaise, light
• 1/2 cup(s) red grapes, halved
• 2 stick(s) celery, chopped
• 1/2 cup(s) walnuts, halved
• 3 tbsp tarragon (fresh), finely chopped
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1. Drizzle chicken (with skins and bone) with a little olive oil and roast in oven at 350 degrees for 35 - 40 minutes (uncovered). Let cool, remove skin and bone, and chop chicken.
2. Combine chicken, mayo, celery, grapes, walnuts, tarragon, and salt and pepper to taste. Toss with chicken and serve over a bed of greens and tomato or on sandwich rolls with lettuce.
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Note: coat french bread round slices with olive oil cooking spray and place under the broiler for a few minutes to make crostini
Suggested Side:  fresh fruit and crostini
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