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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

NACC Tarragon Chicken Salad Recipe

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This recipe for NACC Tarragon Chicken Salad is from Betty's Bests, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts
1 carrot
1/2 onion
1/2 celery stalk
water with 1 bouillon cube
1/3 cup cider vinegar
2/3 cup olive oil
1 heaping Tbs. tarragon
1 tsp. dijon mustard
1/4 cup white wine
1 tsp. sugar
Directions:
Directions:
Simmer breasts in bouillon, water,celery, onion and carrots 1/2 hour. Drain (saving stock for another use) and pull meat apart or cut into pieces. Mix the rest of the ingredients together (this is the marinade). Pour over chicken. Allow this to sit, covered in the refrigerator at least 4 hours.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes active
Personal Notes:
Personal Notes:
This was a favorite served at the North Andover Country Club. It is the only chicken salad I make. You can double it but I do not double the marinade. If it seems to need more liquid just add 1/4 of the amounts.

 

 

 

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